Add a pop of color to this side salad with bright red cabbage.
Contents
Ingredients
Roasted Red Cabbage-and- Collard Green Slaw
- 1small head red cabbage
(about 2 pounds),
halved and cut into
5 1-inch wedges,
leaving core intact
- 4 tbsp.olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1small bunch collard greens, stem discarded and leaves halved lengthwise, then sliced 1-inch-thick crosswise
- 1/2 c.fresh flat-leaf parsley, chopped
Sweet-and-Spicy Sauce
- 1 c.apple cider vinegar
- 1/4 c.ketchup
- 1 tbsp.brown sugar
- 1 tbsp.granulated sugar
- 1/2 tsp.red pepper flakes
- 1 tsp.kosher salt
- 1/4 tsp.black pepper
Directions
-
Roasted Red Cabbage-and- Collard Green Slaw
- Step 1
Preheat oven to 450°F. Place cabbage on two rimmed baking sheets and drizzle with 2 tablespoons oil, dividing evenly. Season with salt and pepper. Arrange cabbage, flat sides down, in a single layer.
- Step 2Roast until browned and crisp on bottom, 12 to 14 minutes. Flip cabbage and arrange collards around cabbage, dividing evenly between baking sheets. Drizzle collards with remaining 2 tablespoons oil. Season with salt and pepper. Roast until collards are crisp, 5 to 7 minutes.
- Step 3Transfer cabbage to a cutting board and roughly chop. Combine cabbage, collards, and 1/3 cup Sweet-and-Spicy Sauce in a bowl. Fold in parsley.
- Step 1
-
Sweet-and-Spicy Sauce
- Step 1Whisk together apple cider vinegar, ketchup, brown sugar, granulated sugar, red pepper flakes, kosher salt, and black pepper in a small saucepan. Bring to a simmer, stirring until sugar is dissolved. Makes 1 1/4 cups.
