Meet your new favorite summer side: Grilled Cabbage Salad. Imagine crisp wedges of smoky, charred cabbage tossed in a zesty lemon-Parmesan dressing—vibrant, unexpectedly hearty, and just begging to be shared around an outdoor table with friends. This salad is as easy as it is addictive and takes grilled veggies to irresistible new heights.
Why You’ll Love This Recipe
- Super Smoky Flavor: Grilling transforms humble cabbage into something deeply savory and delicious with crispy, caramelized edges.
- Zesty, Creamy Dressing: A lemon-Parmesan vinaigrette ties everything together, making each bite bright, bold, and just a little bit cheesy.
- Effortlessly Impressive: This salad looks (and tastes) like you fussed for hours, but the whole thing comes together in less than half an hour!
- Perfect Make-Ahead Option: It only gets better as the flavors mingle, making it a fabulous addition to any cookout or weekday meal prep.
Ingredients You’ll Need
This Grilled Cabbage Salad keeps it simple, but every ingredient has a job to do: adding crunch, smoky depth, creamy richness, or a spark of citrusy zing. Here’s what you’ll need to make this magic happen in your own kitchen.
- 1 medium cabbage (about 2 ½ to 3 lb): Pick a fresh, dense head; it holds up beautifully on the grill and offers a satisfying, hearty texture.
- 1 tbsp olive oil: Helps the cabbage sear and develop those crave-worthy char marks.
- ½ tsp kosher salt: Enhances the natural sweetness of caramelized cabbage.
- ½ tsp freshly ground black pepper: Adds a gentle kick and complexity.
- 2 cloves garlic, minced: Brings a bold, aromatic depth to the dressing.
- 2 tbsp minced shallot: Milder than onion, it provides a mellow sharpness in the vinaigrette.
- 2 tsp lemon zest: Packs lemony brightness in every mouthful.
- 3 tbsp fresh lemon juice: Lifts and balances the rich flavors with tangy acidity.
- 1 tbsp honey: A touch of sweetness to round out the dressing.
- 1 tbsp Dijon mustard: Brings a gentle heat and old-world flavor to the vinaigrette.
- 2 tbsp white wine vinegar: Adds tang and complexity while keeping things fresh.
- ½ cup olive oil (for dressing): The silky base that binds all the flavors together.
- ¾ tsp kosher salt: For seasoning the dressing just right.
- ½ tsp freshly ground black pepper: Lends a peppery boost.
- ½ cup freshly grated Parmesan cheese: Gives the whole salad luxurious, savory richness.
Variations
The beauty of Grilled Cabbage Salad is how easy it is to make your own, whether you’re switching things up for fun or tailoring it to dietary needs and what’s in your pantry. Consider these creative twists for a fresh spin:
- Add some crunch: Toss in toasted walnuts, pecans, or sunflower seeds for extra texture and nutty flavor.
- Make it vegan: Skip the Parmesan or sub in your favorite vegan cheese to keep the salad completely dairy-free.
- Turn up the heat: Sprinkle red pepper flakes or drizzle on a little hot honey for a punch of spice.
- Try different dressings: Swap the lemon dressing for a balsamic reduction or even a creamy tahini sauce for a new vibe.
How to Make Grilled Cabbage Salad
Step 1: Slice and Prep the Cabbage
Set your cabbage upright on a sturdy cutting board, then slice it into 1-inch thick rounds, keeping the core intact so the wedges hold together. Brush both sides of each slice generously with olive oil and season with salt and pepper—this will help them caramelize beautifully on the grill.
Step 2: Grill to Perfection
Preheat your grill on high for a full 15 minutes (don’t skip this step—heat matters!). Once it’s piping hot, reduce the heat to medium and lay your cabbage slices directly on the grates. Grill for 4–6 minutes per side, until the outsides are irresistibly charred and the centers are just tender. Set the grilled cabbage aside to cool slightly before chopping.
Step 3: Whisk Up the Lemon-Parmesan Vinaigrette
While the cabbage cools, grab a big bowl and whisk together the garlic, shallots, lemon zest, lemon juice, honey, Dijon mustard, and white wine vinegar. Slowly stream in the olive oil, whisking constantly to emulsify, then stir in the salt, pepper, and plenty of freshly grated Parmesan for a creamy, tangy finish.
Step 4: Toss and Serve
Chop your cooled grilled cabbage into bite-sized pieces (don’t worry if some crispy edges crumble). Add to a large salad bowl, drizzle with the lemon-Parmesan vinaigrette, and toss to coat. Finish with an extra shower of Parmesan before serving—because there’s no such thing as too much cheese here!
Pro Tips for Making Grilled Cabbage Salad
- High Heat Grilling: Always start with a blazing hot grill for maximum char and a subtle smokiness that makes cabbage sing.
- Keep Cores Intact: Slicing the cabbage with the core helps the rounds hold together on the grill—less worry about pieces falling apart.
- Dress While Warm: Tossing the cabbage with dressing while it’s still slightly warm helps every leaf soak up flavor (and the cheese gets a little melty—yum!).
- Experiment with Smoke: If you’re feeling adventurous, add a handful of soaked wood chips to the grill for an extra layer of smokiness that pairs beautifully with the salad’s brightness.
How to Serve Grilled Cabbage Salad
Garnishes
Finish your Grilled Cabbage Salad with a generous handful of freshly grated Parmesan, a sprinkle of chopped fresh herbs like parsley or dill, and a few twists of cracked black pepper. For a little zest, shaved lemon peel or toasted seeds add a fresh crunch and visual pop.
Side Dishes
This salad plays well with everything from grilled chicken, fish, or pork to veggie burgers and roasted potatoes. It’s an absolute star at barbecues, but also shines at a weeknight dinner alongside warm grains like farro or quinoa.
Creative Ways to Present
Serve Grilled Cabbage Salad family-style on a big platter, layered with lemon slices for color. For a dinner party twist, pile it up in individual bowls with garnishes nestled on top, or use the larger grilled cabbage leaves as edible “cups” and spoon in dressed salad for a handheld, picnic-friendly presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Grilled Cabbage Salad in an airtight container in the refrigerator for up to three days. The flavors actually deepen as they sit, making this salad even tastier the next day—you might find yourself sneaking forkfuls straight from the fridge!
Freezing
While technically safe to freeze, grilled cabbage loses its irresistible texture once thawed. For best flavor and the signature tender-crisp bite, enjoy this salad fresh or refrigerated, not frozen.
Reheating
If you prefer your Grilled Cabbage Salad warm, gently reheat in a skillet over low heat, just until the chill is gone—this helps preserve both the crunch and the vibrant flavors. Avoid microwaving for too long, as it can make the cabbage soggy.
FAQs
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Can I make Grilled Cabbage Salad without a grill?
Absolutely! If you don’t have an outdoor grill, cook the cabbage slices on a stovetop grill pan or even roast them under a hot broiler. The goal is to get those gorgeous, caramelized edges and a bit of smokiness—so use whatever high-heat method you have handy.
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Is this salad gluten-free?
Yes, Grilled Cabbage Salad is naturally gluten-free as written! Just double-check your Dijon mustard and Parmesan if you need to be especially cautious about gluten sensitivity.
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How far in advance can I prep Grilled Cabbage Salad?
You can grill and chop the cabbage and make the dressing up to a day ahead—just toss together with dressing when you’re ready to serve for the freshest flavor and texture. It actually tastes even better as it sits for an hour or two!
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Can I use red cabbage instead of green?
Definitely! Red cabbage brings gorgeous jewel tones and a slightly earthier flavor to your Grilled Cabbage Salad. Keep an eye on grilling time, as red cabbage can be a bit firmer and may need a minute extra per side.
Final Thoughts
If you’re looking for a dish that’s as fun to make as it is to eat, this Grilled Cabbage Salad truly delivers. The smoky, lemony, cheesy flavors are a total crowd-pleaser—seriously, don’t be surprised if it disappears faster than the main course. Give it a try, and let your grill (and your taste buds) shine!
Print
Grilled Cabbage Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
This Grilled Cabbage Salad is a delightful and flavorful dish that elevates humble cabbage to a whole new level. The smoky char from grilling adds a depth of flavor, while the tangy dressing ties it all together perfectly. It’s a perfect side dish for any summer gathering or BBQ.
Ingredients
Cabbage:
- 1 medium cabbage (about 2 1/2 to 3 lb)
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Dressing:
- 2 cloves garlic, minced
- 2 tbsp minced shallot
- 2 tsp lemon zest
- 3 tbsp fresh lemon juice
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 1/2 cup olive oil
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Grill the cabbage: Slice the cabbage into 1-inch thick slices, brush with olive oil, salt, and pepper. Grill each side until charred and tender, about 4-6 minutes per side. Set aside to cool.
- Make the dressing: Combine olive oil, vinegar, lemon zest, lemon juice, honey, Dijon mustard, garlic, shallot, salt, black pepper, and Parmesan cheese in a bowl. Whisk until combined.
- Assemble the salad: Chop the grilled cabbage, add to a bowl, pour dressing over it, toss to combine. Finish with fresh Parmesan cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 8g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 12mg
