Roasted Cabbage with Ginger Lime Root Slaw Cashews

There’s something magical about the vibrant colors and fresh flavors of Roasted Cabbage with Ginger Lime Root Slaw Cashews. Picture this: a crisp autumn evening, the sun setting, and I’m in the kitchen preparing a dish that not only warms the soul but also delights the senses. The earthy aroma of roasting cabbage fills the air, blending seamlessly with the zesty notes of ginger and lime. It’s a recipe that brings back memories of cozy family dinners where laughter and good food reigned supreme. This dish is not just food; it’s a celebration of health and flavor, perfect for gathering around the table.

Recipe Ingredients for Roasted Cabbage with Ginger Lime Root Slaw Cashews

The ingredients for this dish are thoughtfully chosen to create a symphony of flavors and textures. The centerpiece, the cabbage, becomes tender and smoky when roasted, while the fresh carrots, beets, and herbs bring a vibrant crunch to the table. Each component works together harmoniously, making every bite a delightful experience.

• ⅓ cup avocado oil, plus extra: A versatile oil ideal for high-heat cooking, adding a light, nutty flavor.
• 1 teaspoon ground cumin: Adds warmth and depth, bringing an earthy aroma to the dish.
• 1 medium cabbage (about 1.5 kg), cut into wedges with the core intact: The star of the dish, providing a hearty texture.
• Sea salt and ground black pepper: Essential seasonings to enhance the flavors.
• ½ teaspoon lime zest: Brightens the dish with a citrusy kick.
• 1 ½ tablespoons lime juice: Adds acidity and freshness to the dressing.
• 1 small clove garlic, finely minced or grated: Provides a pungent kick that complements the other flavors.
• 1-inch piece of ginger, peeled and finely minced or grated: Offers warmth and spice, elevating the dish.
• ½ teaspoon Tamari soy sauce: Adds umami and depth to the dressing.
• ½ teaspoon agave nectar or maple syrup: A hint of sweetness that balances the flavors.
• 1 medium carrot, peeled and shredded: Adds color and crunch to the slaw.
• 1 medium beet, peeled and shredded: Brings vibrant color and sweetness to the dish.
• ½ small celery root, peeled and shredded: Contributes a unique flavor and additional texture.
• ¼ cup fresh mint leaves, chopped: Imparts a refreshing note to the slaw.
• ¼ cup fresh cilantro, chopped: Adds a burst of freshness and flavor.
• 3 green onions, sliced: Provides a mild onion flavor and added crunch.
• ¼ cup toasted cashews, chopped: Adds a delightful crunch and nuttiness.
• 2 tablespoons unsweetened shredded coconut: Adds a subtle sweetness and chewy texture.
• 2 tablespoons sesame seeds: Offers a nutty flavor and a touch of elegance.

The Process for Making Roasted Cabbage with Ginger Lime Root Slaw Cashews

Getting started on this recipe is a breeze. Once you have all your ingredients prepped, you’ll find the steps are simple yet rewarding. With a little patience and love, you’ll create a dish that’s not only beautiful but delicious!

1. Preheat your oven to 400°F. If you aren’t using an oven-safe skillet, line a baking sheet with parchment paper. Set a sealable jar out on the counter as well to prepare the dressing.

2. Set a large skillet over medium-high heat. Pour in the avocado oil and swirl it around until it shimmers. This step is crucial for achieving that perfect sear.

3. Once the oil is shimmering, add the ground cumin. You should hear it sizzle immediately; stir it around in the oil until it becomes very fragrant, about 30 seconds. This step enhances its flavor.

4. Transfer the cumin oil to the jar and allow it to cool. But don’t forget to return the skillet to the stove over medium-high heat!

5. Pour in a bit more avocado oil and swirl it around again, getting ready for the cabbage.

6. Place the cabbage wedges into the skillet, flat side down. Let them sear until they are evenly golden brown, about 2 to 3 minutes. This caramelization adds depth to the flavor.

7. Using tongs, gently flip the cabbage wedges over to sear the other flat side. Season the exposed, seared side of the cabbage generously with salt and pepper. Once the other side is brown, flip it over and quickly season the other side as well.

8. If your skillet is oven-proof, transfer it directly to the oven. If not, carefully use the tongs to transfer the cabbage wedges to the parchment-lined baking sheet. Roast the cabbage until it is slightly tender, about 20 to 25 minutes.

9. While the cabbage is roasting, it’s time to make your dressing. To the jar with the cumin oil, add lime zest, lime juice, garlic, ginger, Tamari, agave nectar, and a pinch of salt and pepper. Close the lid tightly and give it a vigorous shake until everything is well combined. Set aside for the flavors to meld.

10. In a large bowl, combine the shredded carrot, beet, celery root, mint, cilantro, and green onions. Season the slaw mixture with salt and pepper, then toss it with ¼ cup of the dressing to coat the veggies evenly.

11. To serve, arrange the roasted cabbage wedges on a beautiful platter. Top each wedge with roughly ½ cup of the slaw. Drizzle the remaining dressing over each wedge for that extra flavor boost. Finish off the dish by garnishing with cashews, coconut, and sesame seeds. Serve immediately and enjoy!

Tips and Variations

Cooking is all about creativity, and there are plenty of ways to tweak this recipe to your liking. Here are some tips to enhance your culinary adventure with Roasted Cabbage with Ginger Lime Root Slaw Cashews.

• Storage: Keep leftover cabbage and slaw in airtight containers in the refrigerator. They should last for 3 to 5 days.
• Freezing: While fresh cabbage is best enjoyed immediately, you can freeze leftover slaw for up to a month. Just be aware that the texture will change.
• Pairing: Try serving this dish alongside grilled chicken or fish for a balanced meal.
• Nut-Free Option: If you need to make this dish nut-free, swap the cashews for sunflower seeds or omit them altogether.
• Spice it Up: Add a pinch of chili flakes or a dash of hot sauce to the dressing for a spicy kick.
• Herb Variations: Experiment with different herbs like parsley or dill for a unique flavor in your slaw.

Perfect Matches for Roasted Cabbage with Ginger Lime Root Slaw Cashews

When it comes to serving Roasted Cabbage with Ginger Lime Root Slaw Cashews, there are many delightful pairings that can elevate your meal:

• Grilled Fish: The flavors of grilled salmon or tilapia complement the roasted cabbage beautifully.
• Quinoa Salad: Serve with a refreshing quinoa salad for a protein-packed option.
• Vegetarian Platter: Create a vegetarian platter featuring hummus, pita, and olives alongside this dish.
• Picnic Delight: This dish is perfect for casual outdoor gatherings or picnics, as it tastes great at room temperature.
• Seasonal Sides: Pair it with seasonal sides like roasted sweet potatoes or a hearty bean salad.
• Festive Occasions: Ideal for potlucks or family gatherings, this dish is sure to impress your guests.

FAQ

Conclusion

Roasted Cabbage with Ginger Lime Root Slaw Cashews is truly special for its vibrant flavors and healthy ingredients that come together beautifully. It’s a dish that makes you feel good while enjoying every bite. I encourage you to give this recipe a try in your kitchen; it just might become a new favorite for your family. Enjoy the warmth and joy that comes from sharing delicious food!

Roasted Cabbage with Ginger Lime Root Slaw Cashews

Indulge in the vibrant flavors of Roasted Cabbage with Ginger Lime Root Slaw Cashews. This dish combines tender roasted cabbage with a crunchy root slaw that’s zesty and fresh. Perfect for a healthy meal or as a stunning side, you’ll love its earthy flavors and delightful textures. Make it tonight for a satisfying and nutritious treat!

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Side Dishes

Cuisine: American

Calories: 190

Ingredients Equipment Method Notes

Ingredients

  

• ⅓ cup avocado oil
• 1 teaspoon ground cumin
• 1 medium cabbage (about 1.5 kg), cut into wedges with the core intact
• sea salt to taste
• ground black pepper to taste
• ½ teaspoon lime zest
• 1 ½ tablespoons lime juice
• 1 small clove garlic finely minced or grated with a Microplane
• 1 inch piece ginger peeled and finely minced or grated with a microplane
• ½ teaspoon Tamari soy sauce
• ½ teaspoon agave nectar or maple syrup
• 1 medium carrot peeled and shredded
• 1 medium beet peeled and shredded
• ½ small celery root peeled and shredded
• ¼ cup fresh mint leaves chopped
• ¼ cup fresh cilantro chopped
• 3 green onions sliced
• ¼ cup toasted cashews chopped
• 2 tablespoons unsweetened shredded coconut
• 2 tablespoons sesame seeds

Equipment

• Skillet
• Baking Sheet
• Sealablе Jar
• Tongs

Method

 

1. Preheat your oven to 400°F. If you aren’t using an oven-safe skillet, line a baking sheet with parchment paper. Set a sealable jar out on the counter as well.
2. Set a large skillet over medium high heat. Pour in the avocado oil and swirl it around. Once the oil is shimmering, add the ground cumin. It should sizzle. Stir it around in the oil until very fragrant, about 30 seconds.
3. Transfer the cumin oil to the jar and let it cool. Return the skillet to the stove over medium high heat. Pour in a bit more avocado oil and swirl it around.
4. Place the cabbage wedges into the skillet, flat side down. Let it sear until evenly golden brown, about 2-3 minutes. Using tongs, gently flip the cabbage wedges over to sear the other flat side. Season the exposed, seared side of the cabbage with salt and pepper. Once the other side is brown, flip over and quickly season the other side with salt and pepper.
5. If your skillet is oven-proof, transfer the skillet to the oven. If not, use the tongs to transfer the cabbage wedges to the parchment-lined baking sheet. Roast the cabbage until slightly tender, about 20-25 minutes.
6. While cabbage is roasting, make your dressing. To the jar with the cumin oil, add lime zest, lime juice, garlic, ginger, Tamari, agave nectar, salt, and pepper. Close the lid on top of the jar and give it a good shake until everything is combined. Set aside.
7. In a large bowl, combine the shredded carrot, beet, celery root, mint, cilantro, and green onions. Season the slaw mixture with salt and pepper and toss with ¼ cup of the dressing.
8. To serve, arrange the roasted cabbage wedges on a platter. Top each wedge with roughly ½ cup of the slaw. Drizzle the remaining dressing over top. Garnish with the cashews, coconut, and sesame seeds. Serve immediately.

Notes

• Tip 1: Season the seared sides of the cabbage with lots of salt and pepper for flavor.
• Tip 2: Use avocado oil for high heat searing, but olive oil works too.
• Tip 3: Substitute coconut aminos for tamari to make the dish soy-free.
• Tip 4: If you can't find celery root, use parsnip or turnip instead.
• Tip 5: Ensure you have about 3 cups of shredded root vegetables for the slaw.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.