Healthy Recipes Ingredient Vegetable Cabbage Roasted Cabbage Salad with Lemon-Shallot Dressing 5.0 (3) 3 Reviews This roasted cabbage salad with lemon-shallot dressing is the versatile side dish you didn’t know you needed. The cabbage is roasted to perfection, caramelizing and developing a sweet, nutty flavor that pairs perfectly with the bright, zesty notes of the lemon-shallot dressing. This salad is a perfect match for just about anything, from a side with grilled chicken or roasted salmon to a topping for hearty grain bowls. By Renu Anshie Dhar Renu Anshie Dhar Renu Dhar has more than a decade of cumulative experience cooking as a personal chef and culinary instructor. As a personal chef, she developed over 1,000 personalized recipes and meal plans for her clients. EatingWell's Editorial Guidelines Published on March 19, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Active Time: 20 mins Total Time: 1 hr Servings: 4 Nutrition Profile: No Added Sugar Gut Healthy Anti-Inflammatory Mediterranean Diet Sesame-Free Soy-Free High-Fiber Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Jump to recipe Roasted Cabbage Salad with Lemon-Shallot Dressing is the perfect side dish for your favorite proteins. Melty antioxidant-rich cabbage gains a delightfully deep caramelization with hints of smokiness after roasting in the oven at high heat. The savory, tangy lemon-shallot dressing is tossed with the cabbage while it’s hot, fully infusing it with bright citrusy notes, while salty Parmesan cheese balances out all the flavors. Keep reading for our expert tips, including ingredient substitutions. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! Feel free to roast the cabbage until it is more than just golden but instead charred in spots. It’ll add texture to the dish, and the charred flavors will pair perfectly with the lemon dressing.While we enjoy this recipe with cabbage, it would also be excellent with quartered Brussels sprouts.For a different flavor, consider using fresh herbs like parsley or dill.You can substitute the toasted walnuts with almonds or nut-free alternatives such as pumpkin seeds, sesame seeds or sunflower seeds. Plus, you can use nutritional yeast instead of Parmesan to keep the recipe dairy-free. To toast walnuts, place in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. Nutrition Notes Cabbage is a cruciferous veggie known for its cancer-fighting nutrients. The fiber in cabbage will feed your beneficial gut bacteria and the antioxidants in cabbage will help keep your eyes healthy. Shallots are a part of the onion family and, like onions, have been associated with a decreased risk of heart disease, infectious diseases and cancer. Parmesan cheese adds some calcium and protein to this salad. If you want to keep this dish vegetarian, look for Parm made with vegetable rennet instead of animal rennet. Walnuts have a ton of health benefits. They’re loaded with heart- and brain-healthy fats, fiber and plant protein. They provide food for your beneficial gut bacteria, and their combination of fiber, fat and protein is a perfect combination to help stabilize blood sugar. Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Christina Daley Cook Mode (Keep screen awake) Ingredients 1 medium head green cabbage, chopped (1-inch; about 8 cups) 5 tablespoons extra-virgin olive oil, divided ¼ cup grated Parmesan cheese 3 tablespoons lemon juice 2 tablespoons minced shallot 1 teaspoon Dijon mustard ½ teaspoon dried oregano ¼ teaspoon salt ¼ teaspoon ground pepper, plus more for garnish 2 tablespoons chopped toasted walnuts Directions Preheat oven to 425°F with racks in top third and lower third positions. Toss chopped cabbage with 2 tablespoons oil in a large bowl until well coated. Transfer the cabbage to 2 large rimmed baking sheets; spread in an even layer. Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Christina Daley Roast until the cabbage is tender and golden in spots, about 25 minutes, rotating the pans between the top and bottom racks halfway through. Meanwhile, whisk ¼ cup Parmesan, 3 tablespoons lemon juice, 2 tablespoons shallot, 1 teaspoon mustard, ½ teaspoon oregano, ¼ teaspoon salt, ¼ teaspoon pepper and the remaining 3 tablespoons oil together in a large bowl. Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Christina Daley Transfer the hot roasted cabbage to the bowl with the dressing; toss until evenly coated. Let stand for 15 minutes to allow the flavors to meld. Top with 2 tablespoons walnuts before serving. Garnish with additional pepper, if desired. Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Christina Daley Frequently Asked Questions How else can I use the Lemon-Shallot Dressing? This versatile dressing can flavor grains and most vegetables and can be a quick marinade for chicken and fish—about 30 minutes is enough. If you leave it marinating for too long, the acid in the lemon will ruin the texture. How should I store leftovers? If you anticipate leftovers, it’s best to store the dressing separately from the salad until you are ready to serve it. The salad and dressing should be kept in airtight containers in the refrigerator. The salad will stay fresh for up to 4 days, while the dressing lasts up to 1 week. Additionally, you can freeze the roasted cabbage (without the dressing) for up to 10 months in a freezer-safe container. Is this a vegetarian recipe? This recipe can be made vegetarian if you opt for a vegetarian Parmesan cheese that isn’t made with animal rennet. It’s important to check labels when following a strict vegetarian diet, especially with cheese, because some are made using animal rennet enzymes. The good news is that many supermarkets offer cheeses made with vegetable-based enzymes. What should I serve with roasted cabbage salad? Try pairing it with a protein like chicken, salmon, pork or beef. Here are some of our favorite recipes: Spatchcocked Chicken with Sweet & Spicy BBQ Rub, Roasted Salmon Caprese, Air-Fryer Pork Tenderloin or Pan-Seared Strip Steak. EatingWell.com, March 2025 Save Rate Print Nutrition Facts (per serving) 244 Calories 21g Fat 12g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size about 1 cup Calories 244 % Daily Value * Total Carbohydrate 12g 4% Dietary Fiber 5g 16% Total Sugars 6g Protein 5g 9% Total Fat 21g 27% Saturated Fat 4g 18% Cholesterol 5mg 2% Vitamin A 25µg Vitamin C 60mg 67% Vitamin D 0µg Vitamin E 3mg 19% Folate 75µg Vitamin K 133µg Sodium 311mg 14% Calcium 128mg 10% Iron 1mg 6% Magnesium 30mg 7% Potassium 331mg 7% Zinc 1mg 6% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Carrie Myers, M.S. Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines