Roasted Cabbage Salad With Spicy Lime Dressing

By Kristina Felix

Updated March 13, 2026

  • Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Ready In
45 min
Rating
5(588)
Comments
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This winter cabbage salad takes a cue from a classic Vietnamese cabbage and chicken salad and has plenty of kick from lime juice, serrano chiles and fish sauce. Tempeh and peanuts are roasted with the cabbage for varied texture and a hit of protein. Add more vegetables if you like: try halved cherry tomatoes, cucumber or charred green beans. The fish sauce and lime juice are your flavor makers, so don't be afraid to add more of either to suit your taste. The cabbage salad keeps for up to 5 days in the refrigerator and is great at room temperature, perfect for a quick lunch. 

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Ingredients

Yield:4 servings, plus leftovers

  • 1 small green cabbage, about 1 ½ pounds

  • Kosher salt (such as Diamond Crystal)

  • 1 bunch scallions

  • 2 serrano chiles

  • 2 garlic cloves

  • 6 tablespoons lime juice, plus more to taste (from 3 limes)

  • 1 tablespoon fish sauce, plus more to taste

  • 2 medium carrots

  • One (8-ounce) package soy tempeh

  • ¾ cup roasted unsalted peanuts, roughly chopped

  • 2 tablespoons avocado or olive oil

  • Freshly cooked long-grain white rice, such as jasmine, for serving

  • 1 bunch cilantro or mint leaves (or a combination)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

32 grams carbs; 426 calories; 13 grams monosaturated fat; 8 grams polyunsaturated fat; 4 grams saturated fat; 27 grams fat; 10 grams fiber; 882 milligrams sodium; 23 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat your oven to 400 degrees. If you have a convection function, turn it on.

  2. Step 2

    While your oven heats, quarter the cabbage through the core, cut away and discard the core, then slice the cabbage into shreds. Place on a sheet pan and sprinkle with 2 teaspoons salt. Squeeze the salt into the cabbage and arrange in one layer. Allow the cabbage to sit while you prep the remaining ingredients. 

  3. Step 3

    Trim the scallions, then cut off the scallion whites and cut them in half lengthwise. Place on top of the cabbage. Chop the scallion greens and place them in a large bowl.

  4. Step 4

    Cut the stems of the chiles off and discard, then quarter them lengthwise. If desired, remove the seeds, then dice the serranos and place them in the bowl with the scallion greens. Mince the garlic cloves, then toss them into the bowl. Add the lime juice, fish sauce and 1 teaspoon salt. Grate the carrots into the bowl, mix and allow to sit while the cabbage roasts. 

  5. Step 5

    Transfer the sheet pan with the cabbage to the oven and roast for 10 minutes. Remove from the oven and crumble the tempeh on top, then add the peanuts and oil and, using tongs, toss to combine. Return to the oven and roast, tossing once halfway through, until edges of cabbage and scallions are browned and peanuts and tempeh are golden, 15 to 20 minutes. 

  6. Step 6

    To serve, transfer the contents of the sheet pan to the bowl with the dressing, and toss to coat. Taste for fish sauce and lime juice. Scoop a generous amount of rice into bowls and top with a very generous serving of salad. Top with cilantro or mint leaves. The salad keeps for up to 5 days in the refrigerator and is great at room temperature.

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Ratings

5 out of 5
588 user ratings
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Comments

Annemie

I've never been the first to review a recipe here - especially since I prefer recipes that have been well-vetted by this community - but this one called to me as an easy, healthy weeknight dinner... and did not disappoint! A whole cabbage seemed like a lot, but after roasting (on two pans), it was just the right amount. My #1 tip would be to speed the carrot/cabbage prep with a food processor... otherwise, this came together quickly and easily. Already looking forward to leftovers!

Julie Buckley

@Stinebean I have blended 1:1 hoison sauce with capers and used that to substitute for fish sauce with good results in other recipes.

Ryan H

Delicious! I added cucumber, red onion and cherry tomatoes. Next time, I would add more tempeh. My pregnant wife wanted something with rice and vegetables for dinner and this recipe popped up the same day :)

Roberta

This was good - I think I had too big a cabbage, so next time I'll be sure to use less - I ran out of lime juice, so substituted lemon - Will definitely make again.

sbenson

so incredibly delicious. fresh and citrusy. I omitted the tempeh and added pan-fried chicken breast, simply seasoned with salt and pepper, instead. added thinly sliced red onion on top in addition to the cilantro. could not get enough and will definitely be making this on repeat.

Sam

I made this essentially as written, except for omitting the teaspoon of salt from the dressing (I’m sensitive to saltiness, and it’s not needed with the fish sauce) and swapping in jalapeños since I had no serranos. I also added chopped cucumbers and the remainder of a box of grape tomatoes, and I added a little bit more lime juice and fish sauce to taste. All told, it’s really delicious and surprisingly hearty. It looks oddly like cooked sauerkraut with the carrot shreds, and it tastes a bit like a papaya salad (plus has similar textures). The cabbage’s sweet flavor sort of disappears entirely into the salad — I could barely clock it as containing cabbage, but that’s fine. I’ll make this again, and maybe double the tempeh. Great fridge-cleaning recipe!

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