Roasted Slaw with Roasted Garlic Lemon Dressing – Charred bits of green cabbage and sweetΒ cornΒ harmonizeΒ in this crispyΒ salad withΒ aΒ zesty roasted garlic and lemon dressing!
Full Of Flavor And Texture
If you are looking for a side dish or salad that orchestrates a combination of textures and flavors into every balanced bite, then this recipe is for you.Β The green cabbage and corn are lightly roasted to a tender crisp texture that helps to preserve the nutrients while adding the delicious flavor dimension of nutty charred bits. Red cabbage and carrotsΒ remain uncooked, providing a crunchy texture and a full dose of all they have to offer nutritionally.
Roasted Slaw With Roasted Garlic Lemon Dressing
Bringing home the nutrition-thisΒ slaw is aΒ low carb, high fiber dish, andΒ delivers a generous dose of vitamin C and K (thanks to the cabbage) along with antioxidants, healthy fatsΒ and numerous otherΒ nutrients.Β Serve it warm or chilled, but definitely serve it!!
If you like roasted garlic and veggies you may also want to try my Roasted Asparagus with Vegan Avocado Cream.
Roasted Slaw with Roasted Garlic Lemon Dressing – Roasted Garlic
Some notes for you —
Cook Time: Does not include time for roasting garlic.
Roasting Garlic: For a process photo see my post on Roasted Garlic and Red Pepper Spread.
Dressing: I use avocado oil for the dressing because I like the buttery flavor that it adds, but olive oil could be substituted.
Selecting Cabbage: Choose heads that are tight and seem heavy for their size.
Roasted Slaw with Roasted Garlic Lemon Dressing – Dressing Slaw
Roasted Slaw with Roasted Garlic Lemon Dressing
Roasted Slaw with Roasted Garlic Lemon Dressing β Charred bits of green cabbage and sweet corn harmonize in this crispy salad with a zesty roasted garlic and lemon dressing!
Ingredients
- 1 small bulb fresh garlic (roasted)
- 3 tablespoons olive oil (divided)
- 1/2 head green cabbage (core removed and cabbage shredded)
- 15 oz. can whole kernel corn or fresh (drained and dried, blot with towel or paper towels)
- 1/2 head red cabbage (core removed and cabbage shredded)
- 2/3 cup carrot (grated)
- 2 tablespoons avocado oil (olive oil may be substituted)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon sea salt, finely ground (add up to 1/4 teaspoon more, according to taste)
- 1/8 teaspoon cayenne
Instructions
- 1) *Roasting Garlic* Preheat oven to 400 degrees Fahrenheit. I use my toaster oven for roasting garlic but a regular oven can be used too. Slice off top of garlic bulb to remove the tips of all garlic cloves (approx. 1/5 of bulb). Slowly drizzle about 1 tablespoon olive oil onto remaining 4/5 of garlic bulb so that olive oil sinks into the cloves. More olive oil can be used if garlic still appears dry. Tightly wrap olive oil soaked garlic bulb in aluminum foil to prevent drying out when roasting. Place on baking sheet and roast for 30 minutes. Remove from oven and open. Allow to cool enough to handle with bare hands.
- 2) Preheat oven to broil. In a large bowl combine shredded green cabbage and dried corn. Mix well with remaining two tablespoons olive oil. Spread mixture on large baking sheet, sprinkle with salt and black pepper, and broil on upper rack for about 3 minutes (tips should start to brown). Using a metal spatula, carefully turn mixture over on baking sheet and return to broil for five additional minutes or until tips of cabbage are a darker brown color (see pictures in post). Remove from oven and set aside to cool. (caution: watch out for popping corn).
- 3) Place shredded red cabbage and carrot in a large mixing bowl and set aside. Using a blender or mini food processor (you may need to mash garlic and whisk dressing by hand if blades are not close enough to bottom of appliance), mix together four or five cloves of roasted garlic (depending on size and taste preference), avocado oil, lemon juice, sea salt and cayenne pepper. Mix well.
- 4) Add cooled green cabbage and corn to bowl with red cabbage and carrot. Pour on garlic and lemon dressing and gently mix well with wooden spoon. Serve warm or cold.
Notes
*Cook Time* Does not include time for roasting garlic.
*Roasting Garlic* For a process photo, see my post on Roasted Garlic and Red Pepper Spread.
*Dressing* I use avocado oil for the dressing because I like the buttery flavor that it adds, but olive oil could be substituted.
*Selecting Cabbage* Choose heads that are tight and seem heavy for their size.
This is so good! My βgo toβ slaw.
Hi Beth! That is so great to hear! Thanks for letting me know! π
Sounds really good! Trying to find how to eat cabbage in a variety of ways. Will get cabbage this week, thank you
You’re welcome!! I hope you enjoy it π