Crispy Cabbage Salad with Maple Tahini Dressing

Step 1

If you are opting to add the breadcrumbs, begin by preparing them first. Pulse the panko, sage, fennel and rosemary in a food processor until you have an even breadcrumb consistency.

Step 2

Toast the breadcrumbs either on the stovetop or under your oven's broiler for about 4-5 minutes, or until golden. Set to the side.

Step 3

Preheat the oven to 450F.

Step 4

Shred the cabbage into pieces. Toss the shredded cabbage with avocado oil, salt and pepper.

Step 5

On a parchment lined baking sheet, spread the cabbage out in a thin even layer. It's important that you don't crowd the pan, so you might want to use 2-3 baking sheets for all of your cabbage.

Step 6

Roast the cabbage at 450F for 17-20 minutes, or until the cabbage is crispy and slightly browned.

Step 7

While the cabbage is roasting, make the tahini dressing by whisking together the maple syrup, balsamic vinegar, tahini, hot water, red pepper flakes and salt.

Step 8

When the cabbage is out of the oven, toss with the dressing, top with pomegranate seeds and serve! You can serve this warm or cold.