This warm Vegan Caesar Salad is made with roasted cabbage and a delicious, plant-based Caesar dressing. Neutral-tasting silken tofu works as a creamy dressing base and adds protein to this simple side dish.
With warm, roasted cabbage, this twist on a Caesar salad is perfect for winter and early spring.
I love this recipe with Mushroom French Onion Soup, or even as a side on St. Patrick's Day with Lentil Irish Stout Stew or Tempeh Shepherd's Pie.
Ingredients
- Green cabbage
- Garlic
- Fresh chives (optional)
- Silken tofu
- Croutons
- Hemp hearts (optional)
- Grapeseed oil (or cooking oil of choice)
- Capers (you'll also need the liquid brine from the jar)
- Nutritional yeast (optional)
- Cider vinegar
- Extra virgin olive oil
- Salt and pepper
See the recipe card at the end of this post for ingredient quantities.
Substitutions:
- Cabbage: Try this dressing with classic fresh romaine lettuce or roasted broccoli instead.
- Grapeseed Oil: Use whatever oil you like to cook with.
- Nutritional Yeast: Feel free to leave out the nutritional yeast. It adds a cheesy flavor, but the dressing will still be delicious without it.
Variations:
- Toppings: Feel free to add sliced avocado, cherry tomatoes, or roasted chickpeas.
- Herbs: Experiment with different herbs in the dressing. Try adding parsley, basil, or cilantro.
- Spicy: For a bit of heat, add a pinch of crushed red pepper flakes or cayenne pepper to the dressing. Gradually add more and taste until the heat level is right for you.
Equipment:
- Knife and cutting board - to chop the cabbage.
- Baking sheet - for roasting in the oven.
- Blender - to mix the dressing. (You can also make it in a food processor or use an immersion blender.)
Storage:
- Dressing: You can make the dressing ahead of time and store it in the fridge for up to five days. If it thickens, gradually stir in water to thin it out.
- Leftovers: Store leftovers in an airtight container in the fridge for up to three days. The cabbage will soften slightly when reheated, but the flavors will still be delicious.
Top tip
For delicious roasted cabbage with crispy edges, make sure to spread the cabbage rounds in a single layer on the baking sheet without overcrowding. This allows them to roast evenly.
Related
Looking for more plant-based salad recipes? Try these:
Pairing
These are my favorite dishes to serve with a Roasted Cabbage Caesar:
📖 Recipe
Vegan Caesar Salad with Roasted Cabbage
A vegan Caesar salad recipe with a twist. Warm, roasted cabbage and creamy, high-protein dressing made from silken tofu and caper brine.
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Servings: 4 people
Calories: 251kcal
Ingredients
Salad:
- 1 head green cabbage, sliced into 1-inch rounds
- 1 tablespoon grapeseed oil (or cooking oil of choice)
- Salt and pepper
- ½ cup croutons
- 2 tablespoons capers
- 1 tablespoon hemp hearts (optional)
Dressing:
- ½ cup silken tofu
- ¼ cup nutritional yeast (optional)
- 3 tablespoons apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 1 tablespoon caper brine (the liquid from jarred capers)
- 1 tablespoon chopped garlic (about 3 cloves)
- 1 tablespoon chopped fresh chives (optional)
- Salt and pepper
Instructions
Prepare the salad:
- Preheat oven to 400º F and spread cabbage rounds in a single layer on a prepared baking sheet. Drizzle oil on cabbage and sprinkle with salt and pepper. Transfer to oven and roast 40 minutes, or until tender and browned.
Prepare the dressing:
- In the meantime, combine dressing ingredients in a blender and blend 30 seconds, or until smooth and creamy. If the dressing is too thick, add 2 tablespoons water and blend again. Repeat as needed until you reach the consistency you like.
Serve:
- Transfer roasted cabbage to a serving plate. Toss gently with dressing and top with croutons, capers, and hemp hearts (if using).
Notes
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- Making Ahead: You can make the dressing ahead of time and store it in an airtight container in the fridge for up to 5 days. If the dressing thickens, gradually stir in water to thin to desired consistency.
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- Storage: If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. The cabbage may soften slightly when reheated, but the flavors will still be delicious.
Nutrition
Serving: 0.25recipe | Calories: 251kcal | Carbohydrates: 19g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 236mg | Potassium: 520mg | Fiber: 7g | Sugar: 8g | Vitamin A: 283IU | Vitamin C: 84mg | Calcium: 116mg | Iron: 2mg
Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.
Blair Dishon says
I just wanted to share my own adaptation of this recipe that turned out really well! Instead of croutons I roasted some chickpeas with S&P and slivered onions, and instead of tofu I had some cashews on hand so I soaked those and didn't add any olive oil to make the dressing and it turned out great! Perfect for anyone wanting a soy free or GF version
Stephanie McKercher, RDN says
This sounds so amazing, Blair! I'm going to have to try this variation next time. I'm always down for some roasted chickpeas!
Shannon says
That slightly charred cabbage looks like it's SO delicious! What a fun twist on a classic salad!
Stephanie McKercher, RDN says
Thanks, Shannon! I'm all about that smoky char! 🙂
Sheila says
Just like you, I love Caesar Salad. It's like a staple at home and when we eat out. I am so excited to try this. Glad I have the ingredients available. Will try to make one tonight.
Stephanie McKercher, RDN says
Thanks, Sheila! Can't wait to hear how it goes! 🙂