Roasted Cabbage and Carrot Salad with Ginger Dressing

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 (½)
• small sauce pan

Get the full ingredients list and instructions below!

Cooking Tips

1.  Save time and reduce waste by washing your carrots thoroughly with a brush rather than peeling them. Carrot skins also have lots of Vitamin-C and beta-carotene for added nutritional value.
2.  Don't have rice? Enjoy with soba noodles, farro or couscous. This would also be great with leftover takeout rice — just fry in a pan with a bit of oil until slightly crispy and warmed-through. 
3. Serve it with... your protein of choice! I love eating this with some grocery store rotisserie chicken for a quick and effortless meal, but air-fryer salmon, baked tofu or grilled sausages would also work well. 

Roasted Carrot and Cabbage Salad with Ginger Lime Dressing

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• ½ cup jasmine rice
• ½ head red cabbage about 475g
• 350 g rainbow carrots
• 2 tablespoon hot honey
• salt
• 1 batch ginger-lime dressing linked in instructions
• optional: chopped salted peanuts for serving

Method

 

1. Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside. Next, rinse ½ cup jasmine rice and cook following package instructions.
2. Meanwhile, thinly slice 475g red cabbage and roughly chop 350g rainbow carrots. You don't want the carrot pieces to be more than 1-inch thick. Transfer to lined baking sheet. Cover in 1 tablespoon neutral oil and a generous pinch of salt. Toss to coat then spread into an even layer and bake for 35 minutes, or until soft and slightly charred.
3. Meanwhile, make the ginger-lime dressing and prep your protein of choice. I'm using chicken breasts from a rotisserie chicken I picked up at the grocer store. Remove the roasted carrots and cabbage from the oven, top with 2 tablespoon hot honey and toss to coat.
4. Serve the roasted carrots and cabbage with cooked jasmine rice and your protein of choice. Top with a generous amount of ginger-mine dressing and some peanuts for a little extra salty-crunch.