If you’re searching for a fresh and unforgettable twist on your summer salad lineup, Grilled Cabbage Salad is about to become your new obsession. Smoky charred cabbage mingled with a zesty, cheesy lemon dressing creates a vibrant side that steals the show every single time!
Why You’ll Love This Recipe
- Smoky Charred Goodness: Grilling brings out a deep, sweet complexity in cabbage that transforms it from humble to absolutely irresistible.
- Vibrant & Tangy Dressing: The lemony Parmesan vinaigrette is bright, creamy, and laced with just the right hints of garlic and Dijon for bold flavor in every bite.
- Simple Yet Impressive: Minimal ingredients and easy steps, yet the final salad feels like something you’d order in a restaurant—totally perfect for showing off at picnics or potlucks.
- Crowd-Pleasing & Adaptable: This grilled cabbage salad is naturally gluten-free, easily made vegetarian, and can be tweaked endlessly to fit your menu or mood.
Ingredients You’ll Need
Don’t you love a recipe where the ingredient list is delightfully short but every single item earns its place? Each part of this Grilled Cabbage Salad works hard—think: lush olive oil for richness, lemon freshens things up, and good Parmesan adds an irresistible, savory punch.
- 1 medium cabbage (about 2 ½ to 3 lb): Choose a firm, dense head for easier slicing and grilling; green or savoy cabbage both work beautifully.
- 1 tbsp olive oil: Extra virgin adds fantastic aroma and helps those grilling marks pop.
- ½ tsp kosher salt: A little seasoning brings out the natural sweetness of the cabbage.
- ½ tsp freshly ground black pepper: Adds peppery backbone and balance to the smoky notes.
- For the dressing: Time to get zesty and punchy!
- 2 cloves garlic, minced: Raw garlic gives the vinaigrette its signature zing.
- 2 tbsp minced shallot: Shallots provide delicate, subtle onion-y flavor without overpowering.
- 2 tsp lemon zest + 3 tbsp fresh lemon juice: All that citrus brightens up the entire salad.
- 1 tbsp honey: Just a touch for balance—it keeps the dressing from veering too tangy.
- 1 tbsp Dijon mustard: Creamy, mild heat and deeper flavor for richness and depth.
- 2 tbsp white wine vinegar: Adds gentle acidity, making the salad super refreshing.
- ½ cup olive oil: Creates that luscious texture for tossing.
- ¾ tsp kosher salt & ½ tsp black pepper: Don’t skip these—they round out the flavors perfectly.
- ½ cup freshly grated Parmesan cheese: Please use the real-deal Parm! It melds into the dressing and adds a salty, nutty magic.
Variations
One of the things I love most about Grilled Cabbage Salad is how easy it is to play with flavors or adapt to different dietary needs. Don’t be afraid to add your own personality to this dish—it’s a fabulous canvas for swapping, stirring-in, or changing up the dressing based on what you have or love.
- Add Crunch: Sprinkle toasted almonds, sunflower seeds, or pumpkin seeds for an extra crunch and a little nuttiness.
- Make it Vegan: Simply skip the Parmesan (or use a vegan version) and swap honey for maple syrup or agave.
- Get Herbaceous: Try tossing in chopped fresh herbs like parsley, dill, or tarragon for color and brightness.
- Go Asian-Inspired: Swap the dressing for a soy-ginger vinaigrette and top with sesame seeds for an entirely new feel.
- Switch Up the Cheese: No Parmesan? Feta, crumbled goat cheese, or even sharp cheddar all make fun, flavorful twists.
How to Make Grilled Cabbage Salad
Step 1: Slice and Season the Cabbage
Start with a good, firm cabbage and slice it upright into thick, 1-inch rounds—the wider the slices, the easier they hold together on the grill. Brush both sides with a generous slick of olive oil and sprinkle them all over with salt and black pepper. This helps the cabbage caramelize and form those gorgeous grill marks!
Step 2: Get Grilling!
Preheat your grill on high—don’t rush this part! A thoroughly heated grill means better char. Once it’s sizzling hot, reduce to medium and carefully arrange the cabbage slices on the grates. Grill for 4-6 minutes per side until the edges are deeply charred and the centers are tender but not mushy. Remove and set aside to cool; this gives them a moment to steam and sweeten even more.
Step 3: Whisk Up the Lemon-Parmesan Dressing
In a medium bowl, toss in the minced garlic, shallot, lemon zest and juice, honey, Dijon, and white wine vinegar—then whisk in the olive oil until it’s thick and glossy. Fold in the Parmesan, salt, and black pepper. The cheese dissolves into the dressing, giving it a creamy body that clings nicely to every bite of cabbage.
Step 4: Chop, Dress, and Toss
Once the cabbage has cooled just enough to handle, roughly chop it into bite-sized pieces and add them to a large serving bowl. Drizzle the vibrant dressing over and toss gently to coat. Finish with a little extra grated Parmesan on top for that chef’s kiss of flavor. That’s it—your Grilled Cabbage Salad is ready for its close-up!
Pro Tips for Making Grilled Cabbage Salad
- Slice Stability: Leave the core intact when slicing the cabbage crosswise—this helps keep each wedge together on the grill for those impressive char marks.
- Grill Prep Magic: Oil your grill grates as well as your cabbage slices. This not only prevents sticking, but helps achieve a gorgeous, even caramelization.
- Dressing Texture: For the creamiest dressing, grate your Parmesan as finely as possible and whisk it in right at the end so it melts into the vinaigrette.
- Serving Temperature: This salad shines at room temperature! Let the grilled cabbage cool slightly for best flavor integration and a pleasant bite.
How to Serve Grilled Cabbage Salad
Garnishes
Don’t underestimate the finishing touches—a flurry of extra Parmesan, some lemon zest curls, or a sprinkle of fresh herbs like parsley or chives will make your Grilled Cabbage Salad feel instantly special and extra inviting.
Side Dishes
This salad is a grill-out hero, pairing beautifully with grilled sausages, chicken, or fish. It also stands up well next to heartier mains like roast pork or veggie burgers, and is the perfect counterpoint to creamy potato dishes or smoky baked beans.
Creative Ways to Present
Try serving it on a big, rustic platter for a “wow” centerpiece, or pile it into individual bowls with a tangle of grilled lemon rounds on top. For a lunch twist, stuff the salad into pita pockets or wrap them in lettuce leaves for a satisfying, hands-on meal.
Make Ahead and Storage
Storing Leftovers
Pop any leftover Grilled Cabbage Salad into an airtight container and refrigerate for up to 3 days. The flavors actually deepen as it sits, making tomorrow’s lunch even more delicious (just freshen up with a squeeze of lemon if needed).
Freezing
Freezing isn’t recommended for this salad—the texture of the cabbage and the creamy dressing just don’t hold up well to the chill and thaw. It’s truly best enjoyed fresh or chilled from the fridge within a few days.
Reheating
There’s no need to reheat! Grilled Cabbage Salad is meant to be served at room temperature or chilled. If you want the cabbage warm, reheat gently in a skillet over medium-low just until warmed, then toss with fresh dressing before serving.
FAQs
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Can I make Grilled Cabbage Salad without a grill?
Absolutely! If you don’t have access to an outdoor grill, you can use a grill pan on your stovetop or even roast the cabbage slabs at high heat in your oven. You won’t get the exact same smokiness, but you’ll still achieve that delicious caramelized edge and tenderness.
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What’s the best type of cabbage to use for this recipe?
Green cabbage holds up beautifully to grilling, but you can also use savoy or Napa for a lighter texture. Red cabbage works too and adds gorgeous color, though it’s a bit tougher and will take a minute or two longer to cook.
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Can I prepare any part of this salad ahead of time?
Definitely! The dressing can be mixed a day in advance and kept in the fridge. You can also grill and chop the cabbage earlier in the day—just store it covered in the fridge and toss with dressing when ready to serve.
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Is this salad good served cold or only warm?
Grilled Cabbage Salad is delicious at room temperature or chilled, making it a versatile make-ahead option for potlucks, lunchboxes, or picnics. The flavors develop as it sits, so don’t be shy about preparing it a little early!
Final Thoughts
Once you try Grilled Cabbage Salad, I promise it’ll win you over—even if you thought you didn’t love cabbage! It’s smoky, crisp-tender, tangy, and feels at home on any summer table. Give it a whirl the next time you fire up the grill—it just might become your new signature side.
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Grilled Cabbage Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
This Grilled Cabbage Salad is a flavorful and unique twist on traditional coleslaw. Grilled cabbage slices are tossed in a tangy lemon-Dijon dressing, creating a refreshing and satisfying salad.
Ingredients
Main Ingredients:
- 1 medium cabbage (about 2 1/2 to 3 lb)
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
For the Dressing:
- 2 cloves garlic, minced
- 2 tbsp minced shallot
- 2 tsp lemon zest
- 3 tbsp fresh lemon juice
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 1/2 cup olive oil
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Grill the cabbage: Slice the cabbage into 1-inch thick slices, brush with olive oil, salt, and pepper. Grill until charred and tender.
- Make the dressing: Combine olive oil, vinegar, lemon zest, lemon juice, honey, Dijon, garlic, shallot, salt, pepper, and Parmesan.
- Assemble the salad: Chop grilled cabbage, toss with dressing, and top with more Parmesan.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 10mg
