This roasted cabbage and carrot salad is the perfect spring meal, helping to bridge the gap between cold days and sunny ones. Cabbage and carrots get roasted, then nestled on a bed of fluffy rice (along with your protein of choice) and slathered in a delicious ginger-lime dressing. It’s the definition of flavourful, filling and feel-good food.
Equipment
Here’s everything you need to make roasted cabbage and carrot salad with ginger dressing:
- chef’s knife
- cutting board
- baking sheet (1/2)
- small sauce pan
Get the full ingredients list and instructions below!
Cooking Tips
- Save time and reduce waste by washing your carrots thoroughly with a brush rather than peeling them.
- Don’t have rice? Serve it with soba noodles or farro. This would also be great with some day-old rice that gets fried in a pan with a bit of oil to crisp up.
- Serve it with… your protein of choice! I love eating this with some grocery store rotisserie chicken for a quick and effortless meal. Salmon or pork sausages would also work well.
Roasted Cabbage and Carrot Salad with Ginger Dressing
2
servings35
minutesIngredients
1/2 cup jasmine rice
1/2 head red cabbage (about 475g)
350g rainbow carrots
2 tbsp hot honey, divided
salt
optional: salted peanuts and cilantro for serving
1 batch ginger-lime dressing
Directions
Preheat oven to 425°F.
Rinse 1/2 cup jasmine rice, then cook following package instructions.
Thinly slice 475g red cabbage and roughly chop 350g rainbow carrots. You don't want the carrot pieces to be more than 2 cm thick. Transfer to a 1/2 baking sheet. Cover in 1 tbsp neutral oil and a generous pinch of salt. Toss to coat then spread into an even layer. Bake for 20-25 minutes until soft and slightly charred.
Meanwhile, make the ginger-lime dressing. Set aside.
While you wait for the veggies and rice to finish, prep your choice of protein. I'm using some meat from a rotisserie chicken. Chickpeas, salmon or pork sausages would also work!
Plate with rice on the bottom, roasted cabbage and carrots on top, followed by your protein and the dressing. Top with some optional peanuts and cilantro, if you have them. And enjoy!
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.
And let me know if you have any questions in the comments section below. It’s always great hearing from you!