This sesame-chile cabbage salad adds a bold and flavorful twist to roasted cabbage.

Tossed with toasted sesame seeds and scallions, this dish transforms simple cabbage into a vibrant side dish.

ThisSesame-Chile Cabbage Saladis the perfect complement to your favorite protein.

an image of the ingredients to make the Roasted Sesame-Chile Cabbage Salad

Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Emily Nabors Hall

Inflammation-calming cabbage is massaged with spicy chile-ginger oil and roasted until fork-tender with a slightly smoky char.

Keep reading for our expert tips, including what ingredients can be substituted.

Line a large rimmed baking sheet with foil.

Prepared dressing mixture with sesame and chili flakes in a blue bowl next to a whisk

Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Emily Nabors Hall

Cut cabbage into 8 wedges, keeping the core intact to hold them together.

Arrange the wedges on the prepared baking sheet.

Rub the oil mixture all over the cabbage wedges, working it into the leaves.

Chopped roasted sesame chili cabbage on a wooden cutting board with a knife

Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Emily Nabors Hall

Roast, flipping once, until tender and charred in spots, 35 to 40 minutes.

Let cool for 5 minutes, then coarsely chop.

Add the chopped cabbage, 12 cup scallions and 2 tablespoons sesame seeds; toss to coat.

an image of the Roasted Sesame-Chile Cabbage Salad

Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Emily Nabors Hall

Let stand for 10 minutes to allow the flavors to meld.

Top with the remaining 14 cup scallions.

Frequently Asked Questions

The vegetables and dressings used in this cabbage salad and coleslaw are different.

it’s possible for you to use whatever cabbage you wish.

We especially like this recipe with napa cabbage or purple cabbage.

Toast the sesame seeds in a small, dry skillet over medium-low heat for 2 to 4 minutes.

Stir continuously until the seeds are fragrant and lightly browned.

Store your salad in an airtight container in the refrigerator for up to 5 days.

Reheat it in the microwave in 1-minute bursts until it reaches the desired temperature.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.