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A bowl of roasted cabbage salad over white rice, topped with roasted chickpeas, herby salad and miso dressing.

Roasted Cabbage Salad with Maple Miso Dressing

  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This Roasted Cabbage Salad is topped with an easy and creamy maple miso dressing, which helps load this bowl with flavor. Fresh, easy to make and packed with nutrients. 



Roasted Chickpeas and Cabbage

  • 2 tbsp avocado oil
  • 1, 15 oz can chickpeas, drained and rinsed
  • 1/2 tsp thyme
  • 2 cups green cabbage, shredded
  • 2 cups red cabbage, shredded
  • 2 shallots, sliced
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1/2 tsp fennel seeds
  • Kosher salt as needed

Sesame Herb Salad

  • 2 scallions, thinly sliced
  • 1/3 cup cilantro, stems removed and roughly chopped
  • 1 fresno pepper, deseeded and thinly sliced
  • 1 tbsp toasted sesame seeds
  • 1 tsp toasted sesame oil
  • 1 tsp maple syrup

Maple Miso Dressing

  • 1 tbsp white or yellow miso paste
  • 1 tbsp tamari
  • 1 tbsp rice wine vinegar
  • 3 tbsp maple syrup
  • 1 tbsp toasted sesame oil
  • 1 clove garlic, smashed

For assembling: 3 cups cooked white Jasmine rice or quinoa


  1. Preheat the oven to 425F and line two baking trays with parchment paper. Place the chickpeas in a clean kitchen towel and pat dry.
  2. Transfer the chickpeas to one tray along with 1 tbsp oil and a generous pinch of salt. Roast in the oven on the bottom rack for 20 minutes. Remove from the oven and allow the tray to cool for 10 minutes. Add the thyme and toss the chickpeas to coat. Return the tray to the oven to roast for 10-15 minutes until crispy.
  3. To a seperate tray add the cabbage, shallots, garlic powder, ginger, fennel seeds and a generous pinch of salt. Drizzle with the remaining oil (use more if needed) then toss to coat. Spread the cabbage into a single layer on the tray then roast in the oven until charred around the edges for 25-30 minutes, tossing half way.
  4. In a small mixing bowl, add the scallions, cilantro, pepper, sesame seeds, sesame oil, a pinch of salt and maple syrup. Toss together and set aside.
  5. For the dressing, add the miso, tamari, maple syrup, vinegar, sesame oil, and garlic to a small blender cup and blend until smooth.
  6. To assemble, pile a generous serving of the cabbage into a bowl or over rice. Top with some chickpeas and the herby salad. Drizzle with a spoon or two of the dressing then enjoy.


Remove the spice. If you are very sensitive to spicy foods, you can remove the seeds of the fresno pepper to help reduce the spiciness of the dish. You can also feel free to omit the fresno pepper entirely.

For really crispy chickpeas. First tip, roast the chickpeas on the bottom rack of the oven. Second tip, after the initial roast, allow the tray of chickpeas to cool for 10 minutes then give them a toss in your seasonings and return to the oven to allow them to finish roasting. Let the chickpeas cool again and they should be crispy!

When roasting, spread out your vegetables in a single layer. This will prevent vegetables from steaming on top of each other and ensure that they roast and brown evenly when cooking. 

Keywords: roasted cabbage salad