Red Cabbage Salad With Roasted Cipollini Onions Recipe

By
Emily and Matt Clifton
Emily and Matt Clifton: Contributing Writers at Serious Eats
Emily and Matt Clifton
Emily and Matt Clifton are recipe developers, photographers, and cookbook authors. Their two cookbooks are Cork and Knife (2019) and The Ultimate Dutch Oven Cookbook (2021).
Learn about Serious Eats' Editorial Process
Updated November 02, 2018
20161107-Red-Cabbage-Salad-Cipollinis-03edit.jpg
Matthew and Emily Clifton

Why It Works

  • Cipollini onions have a high sugar content, so they caramelize beautifully and turn sweet when roasted.
  • The sweet, soft onions balance the crunchy cabbage and bitter chicory.
  • The warm onions and vinaigrette soften the cabbage just enough to remove its rough, raw edge.

This winter salad combines gorgeously sweet, meltingly tender roasted cipollini onions with red cabbage, bitter chicory, walnuts, and crumbled goat cheese. The combination hits all the notes you want in a hearty salad, with a variety of flavors and textures, from very soft to crispy and crunchy.

Recipe Details

Red Cabbage Salad With Roasted Cipollini Onions Recipe

Active 20 mins
Total 60 mins
Serves 6 servings

Ingredients

  • 1 pound (450g) cipollini onions, ends trimmed, peeled (see note)

  • 2 tablespoons (30ml) vegetable oil

  • Kosher salt and freshly ground black pepper

  • 4 sprigs fresh thyme

  • 3 tablespoons (45ml) balsamic vinegar

  • 1 small clove garlic, minced

  • 6 tablespoons (90ml) extra-virgin olive oil

  • 3 cups red cabbage (4.5 ounces; 125g), thinly sliced (from about 1/2 medium head)

  • 2 cups chicory leaves (2 1/2 ounces; 70g), washed and torn into small pieces

  • 1/2 cup toasted walnuts (2 ounces; 50g), coarsely chopped

  • 3 ounces (85g) aged goat cheese, such as Humboldt Fog

Directions

  1. Preheat oven to 350°F (177°C). In a baking dish, arrange onions in a single layer. Drizzle with vegetable oil and season with salt and pepper. Add thyme sprigs and toss until onions are evenly coated. Roast, turning twice, until onions are soft and well browned, about 40 minutes. Keep warm.

  2. In a small bowl, whisk together vinegar, garlic, and extra-virgin olive oil. Season with salt and pepper. Place cabbage and chicory in a large bowl and toss with just enough dressing to coat. Add warm onions and walnuts and toss again, adding more dressing if needed. Transfer to a serving bowl or platter and top with goat cheese. Serve.

Notes

Dunking the onions in boiling water for not more than one minute, then immediately cooling them with water, can help loosen the skins and make peeling easier.

This Recipe Appears In

Nutrition Facts (per serving)
304Calories
27gFat
12gCarbs
6gProtein
×
Nutrition Facts
Servings: 6
Amount per serving
Calories304
% Daily Value*
Total Fat 27g35%
Saturated Fat 5g24%
Cholesterol 7mg2%
Sodium 290mg13%
Total Carbohydrate 12g5%
Dietary Fiber 3g10%
Total Sugars 6g
Protein 6g
Vitamin C 15mg73%
Calcium 70mg5%
Iron 1mg6%
Potassium 282mg6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes