Red Cabbage Salad with Roasted Cipollini Onions: A Bold Winter Classic
Crunch and sweetness mingle with creamy cheese and nuts for a standout winter side.
Red Cabbage Salad with Roasted Cipollini Onions
Winter brings an abundance of hearty vegetables, but few are as underrated and transformational as red cabbage. This vibrant salad showcases red cabbage at its best, pairing it with the melt-in-your-mouth sweetness of roasted cipollini onions. Accented by spicy chicory, crunchy walnuts, and tangy aged goat cheese, this dish combines textures and flavors that elevate the humble cabbage into a truly memorable salad suitable for any festive meal.
Why Red Cabbage and Cipollini Onions Shine
Red cabbage often carries an unwarranted reputation for being tough and bland, largely due to being over-boiled or pickled into submission. However, served raw and thinly sliced, it delivers a pleasing crunch and a subtle peppery note that forms the ideal base for bold additions. Meanwhile, cipollini onions—known for their diminutive size and high sugar content—become remarkably sweet and tender when roasted. Combined, these two seasonal vegetables offer a captivating contrast: the cabbage stays crisp, while the onions lend soft, caramelized depth. This interplay is central to the salad’s appeal.
- Red cabbage is high in vitamin C, vitamin K, fiber, and phytonutrients, especially when enjoyed raw for maximum nutritional benefit.
- Cipollini onions bring natural sweetness, browning beautifully and developing enhanced flavor during roasting.
- Layered textures: crunchy cabbage, soft onions, crispy walnuts, creamy goat cheese.
Ingredients: What You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| Cipollini onions | 1 lb (450g), ends trimmed, peeled | Boil briefly for easier peeling |
| Vegetable oil | 2 tbsp (30ml) | For coating onions |
| Kosher salt & black pepper | To taste | For seasoning |
| Fresh thyme | 4 sprigs | Adds herbal depth |
| Balsamic vinegar | 3 tbsp (45ml) | For the dressing |
| Small garlic clove | 1, minced | For the dressing |
| Extra-virgin olive oil | 6 tbsp (90ml) | For the dressing |
| Red cabbage | 3 cups (125g), thinly sliced | From about 1/2 medium head |
| Chicory leaves | 2 cups (70g), torn | Washed and torn |
| Toasted walnuts | 1/2 cup (50g), coarsely chopped | Adds crunch |
| Aged goat cheese | 3 oz (85g) | Optional: substitute with creamy blue or chèvre |
Preparation and Cooking Instructions
- Preheat oven to 350°F (177°C). Arrange peeled cipollini onions in a baking dish. Drizzle with vegetable oil, season with salt and pepper, and add thyme sprigs. Toss to coat evenly.
- Roast onions, turning twice, until soft and deeply browned (about 40 minutes). The onions should be caramelized and almost melting.
- Prepare the dressing: In a small bowl, mix balsamic vinegar, minced garlic, and extra-virgin olive oil. Add salt and black pepper to taste.
- Dress the greens: Place cabbage and chicory in a large bowl. Add enough dressing to coat lightly and toss well.
- Combine salad: Add warm roasted onions and walnuts to the greens. Toss gently, adding more dressing if needed.
- Finish and serve: Transfer salad to a serving platter. Top with crumbled goat cheese. Serve while onions are warm.
Tips for Best Results
- If cipollini onions are tough to peel, plunge them into boiling water for 1 minute, then rinse in cold water for easier skin removal.
- Aged goat cheese gives sharper, more complex notes; creamy chèvre or mild blue cheese work as alternatives, or simply omit for a vegan salad.
- For extra flavor, try toasting the walnuts in a dry pan until fragrant.
Flavor and Texture: Why This Salad Works
This recipe celebrates contrasting flavors and textures: the soft, sweet roasted onions balance the peppery crunch of cabbage. Bittersweet chicory and mellow goat cheese add another layer, while walnuts provide richness. The lively yet earthy balsamic vinaigrette pulls all elements together. The result is a salad that, while vegetarian, stands up as a centerpiece at any feast—whether paired with roast meats or served as a show-stealing side.
- Contrast is the key, ensuring the salad is more than the sum of its parts.
- This dish fits comfortably into winter celebrations, complementing turkey, roast beef, or even hearty vegetarian mains.
Serving Suggestions
- Holiday sides: Works beautifully beside rich meats like turkey or roast beef.
- Vegetarian centerpiece: With goat cheese, walnuts, and roasted onions, it is hearty enough to be served as a main salad.
- Lunch or potluck dish: The vibrant colors and bold flavors make it eye-catching and flavorful for gatherings.
- Leftover notes: Best served fresh, though leftover roasted onions can add sweetness to other salads and grain bowls.
What others are reading
The Nutritional Value of Red Cabbage and Cipollini Onions
- Red cabbage is a powerhouse of vitamin C, vitamin K, and fiber, making it excellent for immune and digestive health.
- Cipollini onions deliver natural sugars for sweetness, and, when roasted, they offer a lighter alternative to caramelized regular onions.
- Walnuts contribute healthy fats and protein, making the salad more satisfying.
Ingredient Substitutions and Variations
- Goat Cheese Options: Substitute with fresh chèvre for a lighter flavor or opt for a mild blue cheese for pungency. Omit entirely for a vegan version.
- Nut Alternatives: Toasted almonds or pecans work well in place of walnuts, offering a different crunch and taste.
- Leafy Greens: Endive or radicchio can replace chicory, giving a similarly bitter edge.
Preparation Tips: Troubleshooting and Techniques
- Peeled Cipollini Onions: If peeling is difficult, boiling onions briefly loosens skins for easy removal.
- Roasting Depth: For maximum caramelization, do not crowd the baking dish—onions should be in a single layer.
- Dressing Balance: Adjust acidity with more balsamic or mellow with olive oil to taste.
- Slicing Cabbage: Use a very sharp knife or mandoline for fine shreds.
Frequently Asked Questions (FAQs)
Q: What makes cipollini onions different from regular onions?
A: Cipollini onions are smaller, disk-shaped, and notably sweeter than typical yellow or white onions. Their high sugar content makes them ideal for roasting and caramelizing, as they brown easily and become deeply sweet, adding depth to salads and sides.
Q: Can I substitute another onion for cipollini onions?
A: While cipollini onions are preferred for their sweetness and texture, pearl onions or even small shallots can be substituted. However, you may need to adjust roasting times as these alternatives may cook faster or require more monitoring.
Q: How can I make the salad vegan?
A: Omit the goat cheese or use a vegan cheese alternative. The salad’s main flavors—roasted onions, cabbage, chicory, walnuts—remain rich and fulfilling on their own.
Q: Can I make this salad ahead?
A: The cabbage and dressing can be prepared up to a day ahead. Roast the onions beforehand, but reheat them before serving for the best texture. Assemble right before serving to preserve crunch and freshness.
Q: Is this salad gluten-free?
A: Yes, all the key ingredients are naturally gluten-free. If you add croutons or other toppings, ensure they’re gluten-free if needed.
Nutrition Information
| Nutrient | Per Serving | Key Source |
|---|---|---|
| Calories | ~230 | Walnuts, Cheese, Oil |
| Protein | 7g | Walnuts, Cheese |
| Vitamin C | 48mg | Red Cabbage |
| Vitamin K | 67mcg | Red Cabbage |
| Fiber | 5g | Cabbage, Walnuts, Chicory |
Cooking Notes and Seasonal Inspiration
- This salad is especially well-suited to late autumn and winter, when red cabbage and cipollini onions are in peak season.
- The bold colors and robust flavors make it perfect for holiday tables: Thanksgiving, Christmas, or New Year’s Eve.
- Use leftovers creatively: warm onions on flatbreads, cabbage slaw in sandwiches, or walnuts as a topping for grain bowls.
Recipe Recap
- Preheat oven and roast cipollini onions, seasoned and tossed with fresh thyme, until soft and caramelized.
- Whisk balsamic dressing ingredients; toss with cabbage and chicory.
- Combine with warm onions, toasted walnuts, and goat cheese. Serve warm or at room temperature.
Frequently Asked Questions (FAQs)
Q: Is this salad suitable for meal prep?
A: It’s best assembled just before serving, but components like roasted onions, toasted nuts, and dressing can be prepared ahead for convenience.
Q: How do I store leftovers?
A: Store salad without cheese in an airtight container in the refrigerator for up to two days. Add cheese and walnuts just before serving to preserve texture.
Related Recipes
- Brussels Sprout and Red Cabbage Slaw: Another winter staple with sweet and crisp flavors.
- Roasted Beet and Walnut Salad: For fans of earthy root vegetables.
- Endive and Blue Cheese Salad: A bold, bitter salad great for holiday spreads.
Finishing Thoughts
If you’ve never cooked with cipollini onions, let this salad be your introduction: their rich sweetness and soft texture pair perfectly with bold winter vegetables. When combined with crunchy red cabbage, bitter chicory, toasted walnuts, and pungent cheese, the result is a salad that defies expectations and stands out at any meal—whether casual or celebratory.
References
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