Roasted Cabbage Peanut Date Salad (vegan, gluten-free, healthy)
If you still think cabbage is boring and just for bland coleslaw, prepare to have your mind blown. This roasted cabbage peanut date salad is a flavor bomb and will make you fall in love with cabbage. It's so easy to make and has the perfect balance of savory, sweet, and umami!
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Ingredients
- 1 small whole cabbage, chopped
- 2-3 Tbsp extra virgin olive oil
- 1/4 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 cup chopped roasted peanuts
- 6 large medjool dates, chopped small (about 1/2 heaping cup)
- 1/3 cup cilantro, chopped
- 2 stalks green onions, chopped
Peanut Dressing
- 2 Tbsp peanut butter (mine was salted)
- 1 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp pure maple syrup
- 2 tsp sesame oil
- 1 Tbsp lime juice
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- Add the chopped cabbage to the pan. Drizzle on the olive oil, salt, garlic powder, onion powder, and black pepper. Use your hands or a spatula to mix thoroughly. Roast in the oven for 30 minutes, stirring at the halfway mark.
- Prepare the dressing while the cabbage is roasting. Add all dressing ingredients into a jar or small bowl. Whisk until well combined.
- When cabbage is done, transfer roasted cabbage into a large serving bowl. Add the peanuts, dates, cilantro, green onions, and drizzle the dressing over the top. Toss to combine well. Taste and adjust seasonings if needed. Enjoy warm or cold!
Servings: 4