Healthy Recipes

Grilled Cabbage Salad with Asian Lime Dressing

By MealEnders
July 12, 2016

 

Grilled Cabbage Salad

 

Firing up the grill is a summertime essential.  That often means a fat- and calorie-laden meal of meat, meat and more meat, but there are lighter options out there that can help you stick to your diet without missing out on barbecue fun.

Scooch over those hot dogs and burgers and make room for some great veggies that grill up beautifully and turn into a filling and delicious salad.  If you cut vegetables into larger sections or grill them whole, there’s no need for skewers.  Slice zucchinis into long thick strips, slice your onions into large medallions, and halve or quarter your bell peppers.  Tossing your grilled veggies straight onto a plate is half the work of kabobs with all of the flavor and nutrients.  

Simply select some of your favorite summer vegetables, or just grab whatever veggies you happen to have in the fridge and throw them onto the grill, then toss with a great dressing to create a low cal dish that will please your tastebuds and your waistline.  That’s what we did!  A spare head of cabbage inspired this quick and easy recipe. Check out our Grilled Cabbage Salad with Asian Lime Dressing below!

 

INGREDIENTS

Salad:
Head of cabbage (purple or green)
1 tbsp Olive oil

Dressing:
¾ cup reduced-sodium soy sauce
2 garlic cloves
2 tsp sesame oil
¼ tsp onion powder
¼ cup rice wine vinegar
⅓ cup lime juice
Zest of 1 lime

Optional:
Sliced almonds
Red pepper flakes

 

INSTRUCTIONS:

1)  Peel off the tough outer layer of the cabbage, then cut the head of cabbage in half, vertically, so you have the stock and core in each half.  Continue to slice the entire head into ¾-1 inch thick pieces. Keep the stalk and inner core intact as much as possible. Drizzle slices with olive oil and place on a preheated grill.  Cook for 6-8 minutes per side, or until the cabbage softens and the edges brown, then remove from the grill.

2)  For the dressing, combine all the ingredients in a food processor or blender and pulse until the garlic pieces are finely chopped and mixed throughout. Pour over grilled cabbage wedge.

3)  (Optional) Finish it off with sliced almonds, and if you want an extra kick, add a dash of red pepper flakes.

 

Nutritional Info (without almonds): 184 calories, 14.4 g fat, 8 g carbs, 2.3 g protein, 725 mg sodium
Additional Nutrients: iron, vitamin C, vitamin B-6, magnesium

*Individual Results May Vary