Roasted Chinese Cabbage Salad

Roasting Chinese Cabbage Salad Delight

Heartily serve 4 people this fantastic Roasted Chinese Cabbage Salad!

For the salad:

• 1 large Chinese cabbage, half-lengthwise sliced
• 1 small red onion, thinly sliced
• 3 ripe tomatoes, cut into large cubes
• 1 Persian cucumber, sliced
• 3 slices of pizza dough, cut into strips
• 4 tablespoons of goat's milk (113g), crumbled
• 6 radishes, sliced
• 2 teaspoons of Za'atar
• 1 teaspoon of Sumac spice
• 1/4 cup of fresh mint (10g), chopped
• 1/4 cup of fresh parsley (10g), chopped
• 1/8 cup of dill (1.5g), chopped

For the dressing:

• 2 lemons
• 2 tablespoons of red wine vinegar (55g)
• 2 teaspoons of Dijon mustard
• 1 teaspoon of pink salt
• 1/2 teaspoon of black pepper
• 3 tablespoons of extra virgin olive oil (45g)
• 2 teaspoons of Sumac spice
• 2 teaspoons of Za'atar

Nutritional Factors

• Calories: 436
• Fat: 33g
• Carbohydrates: 29g
• Fiber: 3g
• Sugar: 6g
• Protein: 9g

Preparation

1. Preheat the grill and oven to 375°F (190°C).
2. Cut the Chinese cabbage into halves lengthwise, lightly brush olive oil on it, and grill until it's deeply caramelized. Chill it immediately to prevent further cooking.
3. Cut pizza dough into strips, mix with 2 tablespoons of olive oil and salt. Spread on a baking sheet and bake for about 7-10 minutes until it's crispy and golden. Allow it to cool on a wire rack.
4. Mix all your salad ingredients together, as well as your grilled cabbage and pizza dough strips.
5. In a jar, mix all the dressing ingredients together, shake well. Drizzle over your salad and toss gently. Season as necessary.
6. Serve with enthusiasm and enjoy!

Did you know?

Incorporate roasted Chinese cabbage with wheatberries, toasted almonds, and a tangy ginger-soy-lemon dressing for an exceptionally balanced and nutritious dish!

Ingredients:

• Chinese Cabbage: 1 medium head, chopped
• Wheatberries: 1 cup, cooked
• Toasted Almonds: 1/4 cup, sliced
• Ginger-soy-lemon dressing ingredients:
  • 2 tablespoons grapeseed oil
  • 1 tablespoon soy sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1 tablespoon crystalized ginger, minced
  • 1 teaspoon lemon zest
  • Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Mix the chopped cabbage in a medium bowl. In a separate container, combine the grapeseed oil, soy sauce, and 1 tablespoon of lemon juice. Whisk as needed. Add the cabbage slices, ensuring they have an even coating. Spread the coated cabbage onto a 13” x 18” rimmed baking sheet lined with parchment paper. Roast inside the preheated oven, stirring every few minutes, until the cabbage edges are charred in various places, approximately 20 to 22 minutes total.
3. In a jar, combine the remaining 1 tablespoon of lemon juice, lemon zest, and crystallized ginger. Stir well, then add the mustard, salt, pepper, and Sumac spice. Shake vigorously to blend. Taste and adjust the seasoning as needed.
4. Cook the wheatberries (if fresh, quick-soak in water before cooking). If cold, heat them in a microwave-safe dish, making them room temperature or warm. Transfer warm wheatberries to the bowl containing the roasted cabbage.
5. Combine the roasted cabbage, warm wheatberries, and toasted almonds in a large salad bowl. Pour the ginger-soy-lemon dressing on top and mix evenly.
6. Serve immediately, garnished with extra toasted almonds if preferred.

This meal is packed with nutrients, including the health benefits of Chinese cabbage, the texture of wheatberries, and the delightful crunch of toasted almonds, all tied together with an irresistible ginger-soy-lemon dressing. Enjoy this fantastic dish for a meal or side dish!