Southwest Roasted Cabbage Wedge Salad
This Southwest Roasted Cabbage Wedge Salad takes the classic to another level - soyrizo, corn, tomatoes, vegan chipotle ranch and lots of cilantro!
Ingredients
FOR THE CABBAGE
- 1 head cabbage quartered
- olive oil
- salt & pepper
FOR THE CHIPOTLE RANCH*
- 1/2 cup vegan mayo
- 1/4 cup olive oil
- 1 clove garlic
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon onion powder
- 2 tablespoons fresh parsley
- 1-2 chipotles in adobo to taste
- 1 tablespoon dried chives
- salt if needed
- water or non-dairy milk to thin
FOR THE SALAD
- olive oil
- 4 ounces soyrizo
- 1/3 cup corn
- 1/2 cup cherry tomatoes quartered
- cilantro chopped, to taste
Instructions
- Preheat oven to 450 degrees and line a baking sheet with parchment paper. Place cabbage wedges on the baking sheet and drizzle all sides with olive oil, salt and pepper. Place each wedge cut-side down and bake in the oven for 12 minutes. Flip to the other cut side and cook for 10 more minutes. Remove from the oven.
- Meanwhile, add all of the chipotle ranch ingredients (through the chives) to a food processor or blender. Pulse to combine. Taste & add water and/or salt if needed. Set aside.
- Heat some oil in a pan over medium heat. Add the soyrizo and crumble with a wooden spoon. Cook for 3-5 minutes, or until it starts to brown. Remove from the heat and set aside.
- To assemble, place a cabbage wedge on a plate and drizzle with dressing. Top with soyrizo, corn, tomatoes and cilantro. Can be served warm or at room temperature.
Video
Notes
*You will probably have more dressing than you need for this recipe. You can store the leftover dressing in the fridge for 2-3 days. The nutrition info only includes half of the dressing.
Nutrition
Calories: 394kcal | Carbohydrates: 22g | Protein: 8g | Fat: 33g