This sesame-chile cabbage salad adds a bold and flavorful twist to roasted cabbage. The nutty richness of toasted sesame oil, the heat of chile flakes (which you can leave out if you prefer something milder) and a splash of rice vinegar combine to create the perfect balance of flavors. Tossed with toasted sesame seeds and scallions, this dish transforms simple cabbage into a vibrant side dish. Serve the dish with lime wedges to add a fresh flavor burst.
Preheat oven to 425°F with rack in lower third position. Line a large rimmed baking sheet with foil. Stir 3 tablespoons oil, 1½ teaspoons ginger, 1 teaspoon garlic and ½ teaspoon crushed red pepper together in a small bowl.
Cut cabbage into 8 wedges, keeping the core intact to hold them together. Arrange the wedges on the prepared baking sheet. Rub the oil mixture all over the cabbage wedges, working it into the leaves. Roast, flipping once, until tender and charred in spots, 35 to 40 minutes. Let cool for 5 minutes, then coarsely chop.
Meanwhile, whisk 1½ tablespoons soy sauce, 1½ tablespoons vinegar, 1½ tablespoons sesame oil, ¼ teaspoon salt and the remaining 1 teaspoon ginger together in a large bowl until slightly thickened. Add the chopped cabbage, ½ cup scallions and 2 tablespoons sesame seeds; toss to coat. Let stand for 10 minutes to allow the flavors to meld. Top with the remaining ¼ cup scallions.
© Dotdash Meredith. All rights reserved. Used with permission.
Nutritional Information
Makes 6 Servings
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