Making lentil salads great again: these roasted cabbage wedges definitely add the special something to this simple vegan salad recipe! Served with a zesty homemade yogurt dressing and fresh parsley.
Pre-heat your oven to 190°C. Wash and slice the white cabbage into wedges of ½-inch thickness and place them on a lined and lightly greased baking tray.
In a small bowl, stir together the olive oil, smoked paprika, salt and pepper to create a marinade. The mix should be spreadable - if needed, add small amounts of water until you get the right texture.
Brush the cabbage steaks with the marinade, then roast them in the middle of the preheated oven for 20-25 minutes, or until the cabbage is softened and the steaks golden.
In the meantime, drain the tin of lentils and finely chop the fresh parsley.
Whisk up the vegan yogurt dressing: In a small bowl, combine the vegan yogurt, olive oil, lemon juice and apple cider vinegar and season to taste with salt and black pepper.
Mix the lentils with half of the dressing and half of the parsley and arrange it on a serving plate.
Top with the roasted cabbage steaks, drizzle with the remaining yogurt dressing and sprinkle with the rest of the parsley to garnish.
Notes
This recipe is best served right away, but you can also serve the cabbage steaks cold, too, they're just as delicious! If you are planning to serve your salad later, best store the yogurt dressing separately for best results.
Instead of green lentils, you can also use butter beans, cannellini beans, chickpeas or red kidney beans for example. Simply use what you have to hand!
This recipe is delicious with the yogurt dressing, but if you fancy something slightly different, try my Homemade Vegan Caesar Dressing!
The lemons are adding wonderful acidity to the dressing, but if you don't have any lemon juice to hand, you can also sprinkle ½ teaspoon of lemon zest(you can buy those ready-made nowadays!), or simply add more apple cider vinegar to balance the flavor.
You can easily replace the parsley with coriander in this recipe, it's just as delicious!