This roasted cabbage slaw was created as an experimentation on toppings for a blackened fish taco. While I didn’t love the flavor combination in that situation, I’ve quickly fell in love with this cabbage slaw. In the past week I’ve made it three times, primarily because it’s so good I can’t help but eat it as is. Hot or cold, it’s simply delicious. In addition to eating it plain, mixed with leftover meat as a simple salad, it is great on chicken tacos and taquitos, sandwiches, lettuce wraps, and so much more. Plus, who doesn’t want to find a way to eat more cabbage? It’s full of vitamin k, magnesium, and folate but is crazy low in calories and carbs (only 17 and 4 grams per 1/2 cup, respectively). With that kind of nutritional value it’s worth a try.
Ingredients
- 1 1/2 cup cabbage thinly sliced
- 1/2 cup red onion thinly sliced
- 1 cup leek thinly sliced
- 1 cup hearts of palm thinly sliced
- 2 jalapeno thinly sliced
- 1/2 tsp salt
- 1/2 tsp pepper freshly ground
- 1/2 tsp powdered ginger
- 4 tsp olive oil
Instructions
- Preheat oven to 375°F. I sliced all the vegetables (except the hearts of palm) with a mandolin to ensure even cutting. If you don’t have one just take care to slice all components the same size. The hearts of palm I hand sliced due to their soft texture, about 1/8″ thick.
- Add all ingredients onto a sheet pan and mix well. Make sure mixture is even spread out on the sheet pan then bake for 15 minutes, turning half way through. Enjoy!
Notes
Nutrition
Recommended Pairings:
While I absolutely love this recipe as is, you can add it to all sorts of dishes to add a new fun spin. This would be great on a grilled sausage sub, on tacos, added to a grilled chicken sandwich or on a turkey burger, on a cold cut sandwich or even on top of steamed fish. We even tried it as a filling in our Crispy Cabbage & Chicken Taquitos, it was absolutely delicious, you should give it a try! The possibilities are endless.
