Keto Vegan Greek Roasted Cabbage Salad with Lemon Dressing

Keto Vegan Greek Roasted Cabbage Salad with Lemon Dressing makes a beautiful side dish to any Keto Mediterranean recipe. You will love this Low Carb side recipe! Purple cabbage is cut into wedges and then roasted under a broiler until golden brown. The pieces are allowed to cool and then are cut into 1” x 1” and then are tossed into a lovely lemon garlic vinaigrette.

Do I have to use red cabbage?

No, feel free to use green cabbage instead. However, red cabbage contains more fiber, calcium, iron, and magnesium.

Do I need to use all the dressing?

You do not need to use all the dressing if you light your salad dressed lighter. However, the macros listed for this recipe included the entire batch of dressing.

Can I make the salad ahead of time?

Due to the cabbage's fibrous nature, you can dress the salad ahead of time, and the cabbage leaves will hold up to the acid.

Serving suggestion

Please serve this Keto Vegan Roasted Cabbage Salad with Lemon Dressing with a delicious roast like a Low Carb Pot Roast:

https://www.carbmanager.com/recipe-detail/ug:eb4f099b-4201-c5d7-6f55-ae353b7ce1d6/low-carb-classic-pot-roast

Net Carbs

4.6 g
Fiber

1.8 g
Total Carbs

6.4 g
Protein

1.2 g
Fats

6.9 g

87 cals

Quantity

Serving Size

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Red cabbage

1.5 lb
Extra virgin olive oil

0.25 cup
Lemon juice

1 tsp
Coarse Kosher Salt

1 tsp
Garlic

1 clove

Step 1

Preheat a broiler on high. Cut a red cabbage in half. Reserve the other half for another use. Cut the half into half and remove the stem. Cut each quarter in half and place them on a parchment-lined baking sheet.
Step 2

Broil them for 10 minutes or until nicely kissed with charred edges.
Step 3

Remove the cabbage from the oven and allow it to cool to the touch. Then cut the cabbage into 1” x 1” pieces and place them into a medium-sized mixing bowl.
Step 4

While the cabbage is cooling, combine the ingredients for the dressing, including the olive oil, fresh lemon juice, kosher salt, and garlic clove (grated on a Microplane). Whisk until emulsified. Pour the dressing over the red cabbage and toss well. Serve immediately.