How To Make Grilled Napa Cabbage Fattoush Salad
Make yourself a healthy meal for breakfast or lunch with our Grilled Napa Cabbage Fattoush Salad Recipe! Enjoy a tasty fattoush salad with lemon dressing.
Serves:
Ingredients
For Salad:
- 1headnapa cabbagemedium-sized
- 1smallred onionthinly sliced
- 3tomatoesvine-ripe, diced into large cubes
- 1Persian cucumbersliced
- 3pita breadscut into wedges
- 4ozcow’s milk fetacrumbled
- 6radishessliced
- 2tspza’atar
- 1tbspsumac spice
- ¼cupmintfresh, chopped
- ¼cupparsleyfresh, chopped
- ⅛cupdillchopped
For Dressing:
- 2lemons
- 2ozred wine vinegar
- 2tbspwhole grain mustard
- 1tsppink salt
- ½tspblack pepperground
- 3ozextra virgin olive oildivided
- 1tspsumac spice
- 2tspza’atar
Instructions
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Preheat the grill and preheat the oven to 375 degrees F.
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Cut cabbage in half lengthwise, brush lightly with olive oil, and proceed to grill until deeply charred. Immediately place in the fridge to avoid cooking the cabbage any further.
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Cut pita bread into small wedges and toss with 2 tablespoon olive oil and salt. Place on a cookie sheet pan and place in the oven for about 7 to 10 minutes, or until crisp and toasted. Cool on a rack on the counter.
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Prepare salad ingredients and place all in a large bowl, including the grilled cabbage and toasted pita wedges.
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Place all dressing ingredients in a glass jar and shake vigorously prior to dressing the salad.
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Add the amount of desired dressing to the salad and toss. Taste and adjust seasoning as needed.
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Serve and enjoy!
Nutrition
- Calories: 441.70kcal
- Fat: 29.83g
- Saturated Fat: 7.56g
- Trans Fat: 0.00g
- Monounsaturated Fat: 17.34g
- Polyunsaturated Fat: 3.43g
- Carbohydrates: 36.91g
- Fiber: 8.81g
- Sugar: 8.96g
- Protein: 13.12g
- Cholesterol: 25.23mg
- Sodium: 1191.07mg
- Calcium: 428.47mg
- Potassium: 1078.44mg
- Iron: 5.07mg
- Vitamin A: 610.90µg
- Vitamin C: 135.31mg
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