Cabbage gets dismissed as a salad ingredient and I’d argue that’s mostly because people are eating it raw when they shouldn’t be. Roast it at 400°F and it caramelizes at the edges and goes slightly sweet in the middle. That’s a different vegetable. Paired with thinly sliced apple and a silken tofu dressing that most people wouldn’t think to make, this salad ends up genuinely interesting rather than virtuous and dull. The Italian seasoning is a simple shortcut that works here. Mint on top keeps it from feeling heavy. This is good as a starter, as a side to grilled meat, or as lunch with nothing else alongside.
How to Make Grilled Cabbage, Apple and Tofu Salad
Roasting the cabbage
Brush both sides of each cabbage slice with oil before seasoning. Thin, even slices caramelize better than thick wedges. Twenty minutes at 400°F is right; don’t pull them early or you lose the color that makes this worth eating.
The apple prep
Slice thin and toss in lemon juice immediately. Apple browns fast once it’s cut and the lemon also seasons it slightly. A tart variety works better here than a sweet one. 
Silken tofu dressing
Blend the tofu with mayo and seasoning until smooth. It should be spreadable, not pourable. If it seems thick, a teaspoon of water loosens it. Spoon it over the assembled salad rather than tossing everything together.
Grilled Cabbage, Apple and Tofu Salad
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Vegetarian, Vegan
Description
Sweet and savory grilled cabbage meets crisp apple in this vibrant salad. A simple tofu spread adds a creamy, unexpected touch.
Ingredients
- 8 slices cabbages
- 1 cup (237 ml) apples
- 3 tsp olive oil
- 1 tsp Spicy Italian Seasoning
- 4 leaves mint leaves
- 4 leaves mint leaves
- 2 tbsp (30 ml) silken tofu
- 1 tbsp (15 ml) mayo
- 1/2 tsp spicy Italian seasoning
Instructions
- Preheat your oven to 400°F (204°C).
- Line a baking sheet with parchment paper and spread 1 teaspoon of olive oil on it.
- Add thin cabbage slices to the baking sheet, brush with 2 teaspoons of olive oil, and sprinkle with 1 teaspoon of Italian seasoning.
- Bake for 20 minutes.
- Remove the apple skin, slice the apple in half, and then thinly slice one half.
- Drench the apple slices in lemon juice to prevent browning.
- Whisk together the tofu spread ingredients and spread the mixture on two small plates.
- Garnish the tofu spread with two mint leaves on each plate.
- Once the cabbage is grilled, add 4 slices per plate, slightly overlapping.
- Add 3–5 apple slices to the side of each plate.
- Add freshly chopped mint leaves as a topping.
- For the Soup:
Notes
- For extra flavor, marinate the cabbage slices in the olive oil and Italian seasoning for 30 minutes before grilling.
- If you don’t have silken tofu, substitute with Greek yogurt for a similar creamy texture in the spread.
- Store leftover grilled cabbage separately from the apple slices and tofu spread to maintain freshness. Reassemble before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10
- Sodium: 150
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 10
Frequently Asked Questions
Can I grill the cabbage instead of roasting it?
Yes, grilling works well and adds a smokier flavor. Brush the slices with olive oil and grill over medium high heat for about 4 minutes per side until charred and tender.
What kind of apple works best here?
A crisp, tart variety like Granny Smith or Honeycrisp holds up well and provides contrast to the sweet roasted cabbage. Avoid soft apples that turn mushy.
Can I skip the tofu in the dressing?
You can replace the silken tofu with Greek yogurt for a similar creamy texture. The tofu keeps it dairy free, but yogurt adds a pleasant tang.
