Go Back
–+ servings
roasted cabbage beetroot creamy salad on a white plate with crispy tofu and pumpkin seeds on top.

Roasted Red Cabbage Salad with Creamy Beet Dressing

This roasted cabbage salad combines caramelized red cabbage with cooked beet and a creamy cashew beet dressing. Serve it warm or cold with toasted nuts, crispy tofu, and sourdough for an easy vegan lunch or side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Lunch
Cuisine American, European
Servings 8
Calories 116 kcal

Ingredients
  

  • 1 large red cabbage about 2–2.5 lb/900 g–1.1 kg, thinly sliced
  • 2-3 tbsp olive oil 30–45 ml
  • ½ large cooked beet about 3 oz/85 g, chopped
  • 1 cup creamy beet dressing 260 g (half of the total amount you get from the beet dressing recipe below)
  • Salt to taste
  • Black pepper to taste

Optional for serving

  • Crispy tofu
  • Toasted walnuts, almonds, or pumpkin seeds
  • Toasted sourdough
  • Fresh herbs
  • Chili flakes

Beet Dressing

  • ¾ cup Cashews 100g, soaked in hot water for 15 minutes
  • 2-3 cloves (you can roast this in the oven in an aluminium foil with the cabbage if you prefer cooked.)
  • 1 Lemon, juiced and zested
  • ½ beetroot cooked
  • 2 chilli peppers optionnel
  • 2 tbsp nutritional yeast
  • 1 tbsp dijon mustard
  • ¼ cup water (add more as needed)
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 425°F / 220°C.
  • Thinly slice the cabbage using a mandolin or sharp knife.
  • Spread the cabbage over one large baking sheet or divide between two trays if necessary to prevent crowding.
  • Drizzle with olive oil and season with salt and black pepper.
  • Toss well, then spread the cabbage into an even layer.
  • Roast for 30-40 minutes, tossing halfway through, until softened with browned and slightly crispy edges.
  • Transfer the roasted cabbage to a large bowl.
  • Add the grated cooked beet to this.
  • Pour over about 1 cup (260 g) of the creamy beet dressing over.
  • Toss thoroughly until all of the cabbage and beet is well coated!
  • Taste and adjust the salt and pepper.
  • Serve warm or cold with some crispy tofu, toasted nuts, and sourdough if desired.

Notes

  • Green cabbage can be used instead of red cabbage.
  • If your cabbage is sliced very thinly, begin checking it after 15 minutes.
  • Avoid overcrowding the baking tray if you want browned edges.
  • For meal prep, store the roasted cabbage and dressing separately and combine before serving.
  • The salad becomes softer once dressed but is still delicious cold the next day.
  • Add tofu, chickpeas, lentils, or tempeh if you want to turn it into a higher-protein meal.
Storage
  • Store in an airtight container in the refrigerator for up to 3–4 days.
  • For the best texture, keep the roasted cabbage and dressing separate until serving.

Nutrition

Serving: 1serving (without toppings)Calories: 116kcalCarbohydrates: 13gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 57mgPotassium: 407mgFiber: 4gSugar: 6gVitamin A: 1283IUVitamin C: 80mgCalcium: 56mgIron: 2mg
Keyword beetroot cabbage salad, cabbage salad, pink salad, roasted cabbage salad
Tried this recipe?Let us know how it was!