Combined with caramelized onion, a delicate crunch from the walnuts and the slight tang from the vinaigrette, this salad touches on all flavor profiles. Not only do I love this salad from a culinary perspective but it also amuses my desire to eat foods that uplift my health and wellness during the holidays.
Most women fear a sluggish thyroid (aka metabolism) and think the holidays equal automatic weight gain. But when you eat foods containing fiber, anti-inflammatory fats (such as the tea seed oil and walnuts here), polyphenol-rich plants (like the cabbage, parsley, and thyme) you will be surprised that not only will you not gain weight, but you might actually lose weight (imagine that!). If thyroid imbalances are a true concern for you, cooking your cabbage is a great way to go. Regardless what health concern you are working with, this salad is a home run on all of our family tables – enjoy!
Toasted Cabbage Salad
Roasting cabbage removes some of its bitter pungency and brings out its natural sweetness.
1/2 head red cabbage
1/2 head Napa cabbage
1/4 chopped onion
1/4 cup tea seed oil, divided
1/2 teaspoon sea salt
1/2 teaspoon pepper
1 teaspoon dried thyme
1 1/4 cup chopped walnuts
3 tablespoons apple cider vinegar
1 teaspoon honey
1-ounce organic goat cheese, optional
Freshly chopped parsley, for garnish
Heat the broiler of your oven.
Remove the core from the cabbages and roughly chop them using a sharp knife or you can use food processor. Place in a large bowl and toss with the onion, 2 tablespoons of the tea seed oil, sea salt, and pepper. Transfer to a baking sheet.
Broil for 6 to 8 minutes, or until the tips of the cabbage shreds begin to crisp. Give the mixture a stir, and then stir in the thyme and then broil again for another 5 minutes, taking care to not burn the cabbage. The cabbage should retain a slight crunch to it and definitely not be mushy.
Remove cabbage from the oven and set aside to cool for a few minutes. In a small mixing bowl combine vinegar, remaining oil and honey. Toss cabbage with walnuts and vinegar mixture. Top with dollops of goat cheese and garnish with freshly chopped parsley.
Serve immediately or store in the refrigerator up to 5 days. Tastes delicious cold too!