Vegan Cabbage Caesar Salad

The perfect recipe for veg lovers, this cabbage caesar salad is a delicious twist on the classic.

Done in 40 minutes

Serves 2

Dish by Mia Jacobs

Ingredients

For the caesar dressing

5 tbspvegan mayo

2 tsplemon juice

1 tspsoy sauce

1 tspdijon mustard

4 tbspnutritional yeast

1 tbsp + 1 tspgood quality tahini

1garlic clove, grated

For the crispy chickpeas

1tin of chickpeas

1.5 tbspolive oil

1 tspgarlic granules

3/4 tspsmoked paprika

1/2 tspdried thyme

2 tspcornstarch

to tastesalt and freshly cracked black pepper

For the charred cabbage

1large sweetheart cabbage, quartered lengthwise

1 tbspvegan butter

1 tbspolive oil

1garlic clove, smashed

to tastesalt

For the breadcrumbs

75gwhite breadcrumbs

1 tbspolive oil

1 tspgarlic granules

to tastesalt and freshly cracked pepper

To serve

1lemon, zested

to tastelemon juice

I love a caesar salad as much as the next gal, but this warm version with caramalised cabbage is the one for me from now on. It's indulgent and comforting, whilst still being light. Give it a go next time you want to get some veg in but don't want a boring old salad!

Method

Preheat the oven to 200 degrees or 180 fan. Start by mixing everything together for the caesar dressing. Add some water to thin the sauce to a drizzleable consistency, if needed.

Toss the (rinsed and dried) chickpeas in all the seasonings until they're all completely coated. Tip onto a lined baking tray and roast for about 15 mins, or until crispy and golden brown.

Melt the butter in a large, oven safe frying pan along with the olive oil. Pop in the garlic to infuse in the butter then, once frothy, carefully place in the cabbage quarters cut side down. Fry on each side for around 3-4 minutes until they're a deep rich brown, almost burnt. Place the pan into the oven for about 15-20 minutes to cook the cabbage through.

Whilst the cabbage cooks, make the breadcrumbs. Heat the oil in a frying pan then add the breadcrumbs and toss to coat in the hot oil. Sprinkle in the garlic powder, salt and pepper. Remove once they turn golden brown and crisp.

Spoon some of the dressing onto a plate then top with the charred cabbage, crispy chickpeas, breadcrumbs and some lemon zest. Squeeze over some lemon juice and tuck in! Serve with extra bread to mop up the sauce at the end.

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.