Roasted Cabbage with Ginger Lime Root Slaw & Cashews
Ingredients
The cabbage
-
1
medium
cabbage
-
⅓
cup
avocado oil
-
1
teaspoon
ground cumin
-
sea salt
to taste
-
ground black pepper
to taste
The slaw
-
½
teaspoon
lime zest
-
1 ½
tablespoons
lime juice
-
1
small clove
garlic
-
1
inch piece
ginger
-
½
teaspoon
Tamari soy sauce
-
½
teaspoon
agave nectar or maple syrup
-
1
medium
carrot
-
1
medium
beet
-
½
small
celery root
-
¼
cup
fresh mint leaves
-
¼
cup
fresh cilantro
-
3
medium
green onions
-
¼
cup
toasted cashews
-
2
tablespoons
unsweetened shredded coconut
-
2
tablespoons
sesame seeds
Instructions
- Preheat the oven to 400°F and prepare a baking sheet if needed.
- Heat avocado oil in a skillet and add ground cumin, stirring until fragrant.
- Transfer the cumin oil to a jar and let it cool.
- Sear cabbage wedges in the skillet until golden brown on both sides, seasoning with salt and pepper.
- Transfer the cabbage to the oven and roast until slightly tender.
- Prepare the dressing by combining lime zest, lime juice, garlic, ginger, Tamari, agave nectar, salt, and pepper in the jar and shake well.
- Mix shredded carrot, beet, celery root, mint, cilantro, and green onions in a bowl, seasoning with salt and pepper and tossing with some dressing.
- Serve the roasted cabbage topped with slaw and drizzled with remaining dressing, garnished with cashews, coconut, and sesame seeds.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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