Roasted Red Cabbage & Rainbow Pepper Slaw

Yield: 4 servings Total time: 45 minutes January 3, 2017

Roasting the red cabbage and using cilantro and Italian parsley as more than just seasoning (here they’re salad greens!) fills this side dish with satisfying flavor.

Recipe from The Kitchn.


  • 1 small red cabbage, chopped
  • 1/4 cup olive oil
  • Salt
  • Freshly ground black pepper
  • 1/2 medium red bell pepper, thinly sliced
  • 1/2 medium yellow bell pepper, thinly sliced
  • 1 cup whole fresh cilantro leaves, washed and dried
  • 1 cup whole fresh Italian parsley leaves, washed and dried
  • Juice from 1/2 lime


  • 1/2 cup apple cider vinegar
  • 2 Tbs. whole-grain mustard, such as the Maille brand
  • 2 Tbs. honey
  • 1 1/2 Tbs. whole coriander seeds, lightly crushed
  • Freshly ground black pepper


Arrange 2 racks to divide the oven into thirds and heat to 400°. Cover two rimmed baking sheets with heavy duty aluminum foil.

Lay the cabbage on baking sheets. Drizzle evenly with the oil and season with salt and pepper.

Roast until the edges of the cabbage are brown and the stems and leaves are soft, rotating the baking sheets between racks halfway through to ensure even roasting, 20 to 25 minutes total. Transfer to a large mixing bowl and let cool at least 10 minutes. Meanwhile, make the dressing.


Add all the ingredients to a glass jar and season generously with 10 to 12 twists of the pepper grinder. Put the lid on the jar, close tightly, and shake well.

Add the bell peppers, cilantro, parsley, and lime juice to the cabbage. Pour the dressing over the top, and using tongs, toss until all the ingredients are coated. Season with salt and pepper as needed. Transfer to a large serving platter.

You Might Also Like

No Comments

    Leave a Reply