Roasted Cabbage Salad

Quick Roasted Cabbage Salad 

A light, zesty side for your favourite FoodSt Asian meals

Looking for a quick, healthy, and flavour-packed side to serve with your FoodSt favourites? This Roasted Cabbage Salad is the perfect way to add freshness and crunch to your plate - especially during the warmer months when you want something a little lighter.

It’s got texture, char, a hint of spice, and a nutty-sweet sesame dressing that pulls it all together. Plus, it comes together in under 20 minutes with minimal fuss.

Ingredients

For the salad:

• ¼ red cabbage, sliced into 1cm strips

• ¼ green cabbage, sliced into 1cm strips

• ½ red onion, sliced

• 1 tsp garlic powder

• 2 tsp olive oil

• ½ tsp salt

• ¼ cup coriander, roughly chopped

• 2 spring onions, sliced

• 1 red chilli, thinly sliced

• 1 tsp toasted sesame seeds

For the dressing:

• 1 clove garlic

• 2 tbsp sesame oil

• 1 tbsp tahini

• 1–2 tbsp maple syrup (to taste)

• 1 tsp dark soy sauce

• 1 tbsp rice wine vinegar

Method

1. Roast the veg
   Toss cabbage and onion with olive oil, garlic powder, and salt. Spread onto a tray and roast at 200°C for 15 minutes, or air fry at 180°C for 17 minutes. Flip halfway through. You want a little char while keeping a crisp bite.

2. Make the dressing
   Blitz all dressing ingredients in a blender until smooth. Taste and adjust sweetness if needed.

3. Assemble the salad
   Let the cabbage cool slightly, then transfer to a bowl. Top with fresh coriander, spring onions, and red chilli. Drizzle with dressing and finish with toasted sesame seeds.