Recipe: Roasted Red Cabbage and Rainbow Pepper Slaw

Step 1

For the salad: Arrange 2 racks to divide the oven into thirds and heat to 400°F (see Recipe Note for alternative grilling instructions).

Step 2

Lay the cabbage on 2 rimmed baking sheets. Drizzle evenly with the oil and season with salt and pepper.

Step 3

Roast until the edges of the cabbage are brown and the stems and leaves are soft, rotating the baking sheets between racks halfway through to ensure even roasting, 20 to 25 minutes total. Transfer to a large mixing bowl and let cool at least 10 minutes. Meanwhile, make the dressing.

Step 4

For the dressing: Place all the ingredients in a small bowl, season generously with black pepper — I like 10 to 12 twists of the pepper grinder — and whisk together.

Step 5

Add the bell peppers, cilantro, parsley, and lime juice to the cabbage. Pour the dressing over the top, and using tongs, toss until all the ingredients are coated. Season with salt and pepper as needed. Transfer to a large serving platter.