Crispy Cabbage and Cauliflower Salad

Crispy Cabbage and Cauliflower Salad delivers bright, crunchy flavor with smoky char and a silky, tangy tahini dressing. You get crisp roasted cabbage and tender cauliflower with edges that caramelize and pop with texture. The salad tastes fresh, nutty, and lively. It works as a fast weeknight side, a main for light lunches, or a potluck dish that travels well. If you enjoy bold vegetable salads, try the Quinoa and black bean power salad for another hearty option. Make this salad when you want simple technique and big taste.

Table of Contents

Why Make Crispy Cabbage and Cauliflower Salad

Ease: You roast everything on one sheet. That saves time and cleanup.
Texture: You get crunchy edges and tender cores. This contrast keeps each bite interesting.
Health: It stays low in calories and high in fiber and vitamins. You get satisfying nutrition without heavy dressing.
Versatility: Serve it warm or room temperature. You can add proteins or grains to bulk it up.

How to Make Crispy Cabbage and Cauliflower Salad

Roasting creates the flavor here. First, you cut the cabbage into ribbons and chop the cauliflower into chunks. Then you toss both with oil, salt, and pepper so they crisp evenly. High heat drives caramelization and gives those delicious charred bits.

Next, you whisk a simple tahini-lemon dressing with garlic and water to loosen it. Finally, you combine hot vegetables with the dressing so flavors cling. The result tastes bright, smoky, and nutty. For a lighter meal, pair this salad with baked fish like the baked cod with lemon and fresh herbs for a complete plate.

Ingredients

For the vegetables:

1/2 pound savoy cabbage
1/2 pound cauliflower
Olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
Red pepper flakes (optional)

For the dressing:

1 garlic clove, minced
2 tablespoons lemon juice
2 tablespoons tahini
1 tablespoon olive oil (for dressing)
Water (as needed)
Harissa (to taste)

Directions

Heat oven to 450F.
Cut cabbage into 1/2-inch ribbons, then into 1- to 2-inch segments. Cut cauliflower into 1/2- to 1-inch chunks.
On a large baking sheet, toss cabbage and cauliflower with olive oil until lightly coated. Sprinkle with salt and pepper.
Roast for 10 minutes, toss, and return to oven for an additional 5 minutes. Toss again and roast for another 5 minutes if needed for char.
In a large bowl, whisk together garlic, lemon juice, tahini, and olive oil. Add water gradually until desired dressing consistency is achieved. Season with salt, pepper, and optional red pepper flakes or harissa.
Once vegetables are crispy and charred, add them to the bowl with the dressing and toss to coat. Serve immediately.

How to Serve Crispy Cabbage and Cauliflower Salad

Serve warm on a platter with a sprinkle of extra lemon and harissa for heat.
Toss with cooked quinoa or farro to make it a filling main.
Pair it with grilled chicken or roasted fish for a balanced dinner.
Present on a shallow bowl and pile high so the charred edges show; drizzle extra dressing at the end.

How to Store Crispy Cabbage and Cauliflower Salad

Refrigerator: Store in an airtight container up to 3 days. Keep dressing separate if you prefer crisper vegetables.
Freezer: Do not freeze; textures suffer.
Reheat: Warm gently in a skillet over medium heat for 2–3 minutes so edges regain crispness, or reheat in a 350F oven for 5–7 minutes.

Tips to Make Crispy Cabbage and Cauliflower Salad

Use high heat to encourage charring without steaming the veg.
Cut pieces uniformly so they roast evenly.
Add water to tahini slowly to avoid thinning too much.
Substitute lemon with lime for a brighter tang.
Toss vegetables halfway to expose new surfaces to direct heat.

Variations

Smoky Tahini Bowl: Add toasted chickpeas and chopped parsley for protein and color.
Spicy Harissa Kick: Stir extra harissa into the dressing and finish with lemon zest for more heat.
Mediterranean Twist: Add olives, cherry tomatoes, and crumbled feta for a salty contrast.

FAQs

Q: Can I use regular green cabbage instead of savoy?

A: Yes. Regular cabbage works fine, though savoy brings a tender, crinkled texture.

Q: Can I make this ahead?

A: You can roast the vegetables a day ahead and store them. Reheat briefly and toss with fresh dressing before serving.

Q: What if the tahini seizes or gets thick?

A: Stir in warm water a teaspoon at a time and whisk briskly until smooth. Adjust lemon for brightness.

Q: How do I fix soggy vegetables?

A: Roast on a hot, well-spaced sheet and avoid overcrowding so steam escapes and edges crisp.