Description
This Roasted Cabbage Slaw with Sweet Sesame Onions is packed with fiber-rich veggies and flavored using marinated onions. An easy meal that you bake then toss together in the same pan to minimize on dishes.
Ingredients
Chili Chickpeas
- 1, 15 oz can chickpeas, drained and rinsed
- 1 tbsp avocado oil
- Fresh cracked white pepper
- 1 tsp chili crisp oil
Marinated Onions
- 1/2 medium red onion, thinly sliced
- 1/3 cup cilantro or parsley, stems removed and minced
- 1 tsp fresh ginger, grated
- Juice and zest of 1 lime
- 1–2 tbsp maple syrup
- 2 tsp tamari
- 2 tsp toasted sesame oil
- 1 tbsp toasted sesame seeds
Squash and Cabbage
- 1 lb delicata squash
- 1 lb cabbage, thinly sliced (I used about 1/2 small head each of green and red cabbage)
- 2 tbsp avocado oil or more as needed
- 1 1/2 tsp ground coriander
- 1 tsp garlic powder
- 1/2 tsp fennel seeds (optional)
- Cooked Jasmine rice for serving
Instructions
- Preheat the oven to 425F and line 3 baking sheets with parchment paper. Place the rinsed chickpeas on a clean kitchen towel and pat dry. Transfer the chickpeas to one baking sheet and drizzle with 1 tbsp of oil. Toss to coat and bake for 20 minutes.
- Remove the chickpeas from the oven and top with the chili oil and a pinch of white pepper and salt. Use a spoon to stir everything together then place back in the oven for 10 minutes until crispy then allow to completely cool.
- While this is roasting, transfer half the sliced onions to a bowl along with the herbs, ginger, lime, maple syrup, tamari, sesame oil, sesame seeds and a pinch of white pepper and salt. Using clean hands, massage the ingredients into the onions until they begin to soften slightly. Place in the fridge until ready to serve and adjust sweetness of the marinade based on preference.
- Add the cabbage and half the onions to another tray. Top with 1 tbsp of oil (or more as needed to properly coat), 1/2 tsp each garlic powder, fennel seeds and coriander and a generous pinch of salt. Toss the cabbage to coat then spread it into a single layer on the tray then roast in the oven until charred around the edges for 22- 25 minutes, tossing half way.
- Cut the ends off of the squash, then cut it in half lengthwise. Scoop out the seeds, then thinly slice into half moons. Transfer to a separate baking sheet then coat with 1/2 tsp each of garlic powder and coriander. Drizzle with 1 tbsp or more oil as needed, then toss together to evenly coat. Spread the squash out on the tray in a single layer then place in the oven on the bottom rack for 15-22 minutes or until the bottoms begin to get golden brown. Sprinkle with a pinch of salt and white pepper when out of the oven.
- Use tongs to transfer the roasted squash and marinated onions (reserving the marinade) to the tray of cabbage along with half the roasted chickpeas then gently toss everything together.
- To serve, add a cooked grain of choice to a serving bowl then top with a portion of the cabbage and squash mix. Top with extra crispy chickpeas and use a spoonful of the onion marinade to drizzle over each bowl as desired and enjoy.
Notes
For the best texture for your vegetables, ensure that you have enough space on your baking tray to spread out your vegetables. Allowing more space allows the veggies to better caramelize and crisp around the edges. If the veggies are laying on top of each other, they are more likely to steam and get soggy.
Save time on chopping by using pre-shredded cabbage!
If you don’t like the sharp taste of onions, soak the sliced onions in cold water for 5-10 minutes then drain and pat dry before using in this recipe. This helps to rinse off some of the astringency from your onions and makes them more enjoyable to eat raw.
