Roasted and raw cabbage with tomato, lemon and lime dressing from Mezcla: Recipes to Excite (page 36) by Ixta Belfrage

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Notes about this recipe

  • Eat Your Books

    Can substitute cabbage of your choice for napa cabbage, and honey for maple syrup.

  • Schooffiecooks on March 27, 2026

    Nothing roasted just raw cabbage

  • Running_with_Wools on March 31, 2025

    Different and good, I served this with Alison Romain’s harissa rubbed pork shoulder with with beans and chard. So it was a play on pork with beans and a cabbage slaw. I think I’ll make it again.

  • Astrid5555 on March 29, 2025

    This salad is a revelation. Even my kids who never eat any kind of cabbage liked this. As memeber treay says the dressing just brings everything together, an absolute recommendation.

  • treay on November 12, 2024

    This salad is just yummy! The dressing is just really delicious and brings the rest of the ingredients together. I changed a couple of things, and used tomato ketchup instead of tomato paste and also put only half the amount of chilli flakes - we don't like it too hot. Also, some parts of the recipe were a bit ambiguous so I made it my own way. I shredded the cabbage, both the raw and the cooked one (after baking it) because it worked better.

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