This radicchio cabbage salad with white bean hummus is a delicious winter salad, loaded with citrus flavors. Both vegan and gluten-free, it makes a nourishing bowl for lunch. Serve with pita bread for a complete meal.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Cabbage is one of my favorite ingredients ever. Weird, right? But really, when prepared the right way, it really is delicious. If you’re still doubting about it, you may change your mind when trying this radicchio cabbage salad.
Halfway between a coleslaw and a salad, this cabbage salad is prepared with roasted white cabbage and sliced radicchio, all tossed together in a subtle lemon-dill vinaigrette. We then serve it with homemade cannellini hummus, some nuts, cranberries and fresh herbs. The result? An audacious and very satisfying healthy salad recipe, loaded with veggies and legumes.
Why you’ll love this cabbage salad:
- Simple cabbage slaw with radicchio with dill
- A creamy white bean hummus
- Healthy, nutritious and satisfying
- Naturally vegan and gluten-free
What goes into radicchio cabbage salad?
Here are the main ingredients that give texture and bring up all the flavors of this cabbage salad. For the complete list of ingredients, head over to the recipe card below.
- White cabbage. We use it sliced thinly and roasted in the oven to make it soft and tender, with very slightly crispy edges.
- Radicchio. For a pop of red color (wait, or is it purple?).
- Fennel. Cabbage and fennel are like best friends, and you’ll love the subtle licorice flavors brought by fennel in the salad.
- Cannellini beans. Yep, we make a hummus out of cannellini beans instead of chickpeas, and the result is fantastic.
- Dill. Do not pass on fresh dill; it adds some refreshing flavors and is the unique ingredient that makes this salad so special.
- Lemon. You need both the juice and the zest. Lemon is found here in the salad, in the lemon-dill vinaigrette and in the cannellini hummus.
- Almonds. For a crunchy bite. You can use them raw and roughly chopped, or slightly toasted for some smoky flavors.
- Cranberries. For a touch of sweetness. These are optional but work very well with cabbage, so unless you really care about your sugar levels, I highly recommend them.
A 4-step salad recipe
This radicchio cabbage salad makes a complete, nourishing and satisfying lunch in just 4 main steps. Start with roasting the cabbage, prepare the hummus, the vinaigrette, and assemble it all!
- Start with roasting the sliced white cabbage in the oven with a little bit of olive oil to make it tender.
- Meanwhile, prepare the cannellini hummus by blending all the ingredients in a food processor, until creamy.
- Make the lemon-dill vinaigrette by combining all the ingredients together.
- Assemble the radicchio cabbage salad by combining all the salad ingredients together. Serve along with the cannellini hummus and extra topping. Enjoy!
Variations around the recipe
You can pimp up this salad by adding some additional toppings and/or swapping a few ingredients. Here are just a few examples:
- Serve with pita bread to dip in the white bean hummus. Delicious!
- Use red cabbage instead of white cabbage. Yep, that works!
- Replace the white bean hummus with a classic chickpea hummus.
- Play with the toppings: replace almonds with other nuts of choice (walnuts, pecans, hazelnuts, etc.), cranberries with raisins, or add a few seeds. Pumpkin seeds or sunflower seeds are good candidates.
- Add other citrus to the cabbage salad. Slices of oranges or grapefruit will add an extra boost of vitamin and pair well with the other lemony flavors of the salad.
- Add extra protein: you can use some cannellini beans in addition to the hummus, or for a non-veggie version use some cod chunks to the salad. Delicious!
- Make a quicker version by using raw cabbage (instead of roasting it). The final result will be a little bit crunchier, but it still works pretty well.
More salads and bowls you’ll love:
- Braised Fennel, Lemon, Dill and Puy Lentils
- Roasted Broccoli and White Bean Salad
- Romesco Pearl Couscous Bowl with Halloumi
- Sweet Potato Black Bean Quinoa Bowl
- Avocado, Beet and Roasted Cauliflower Bowl
Radicchio Cabbage Salad with White Bean Hummus
- Prep Time: 25 mins
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salads
- Diet: Vegan
This radicchio cabbage salad with white bean hummus is a delicious winter salad, loaded with citrus flavors. Both vegan and gluten-free, it makes a nourishing bowl for lunch.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
For the radicchio cabbage salad:
- ½ white cabbage, sliced thinly
- 1 Tablespoon olive oil
- ½ radicchio, thinly sliced
- ½ fennel bulb, thinly sliced
- ⅓ cup (50g) almonds, chopped
- ⅓ cup (40g) dried cranberries
- Fresh dill, chopped (for garnishing)
- Salt and pepper
- Pita bread, for serving (optional)
For the lemon-dill vinaigrette:
- 4 Tablespoons extra virgin olive oil
- 1 Tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Fresh dill, chopped
- ½ lemon, juice
- Salt and pepper
For the white bean hummus:
- 1 14-ounces can (400g) cannelini beans, drained and rinsed
- 2 cloves garlic, minced
- 2 teaspoons tahini
- 1 lemon, juice only (keep zest for the salad)
- 1 Tablespoon extra virgin olive oil
- ½ teaspoon cumin
- ¼ teaspoon salt
- Freshly ground pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- For the roasted cabbage. In a large bowl, combine the sliced cabbage with olive oil, salt and pepper. Transfer to the prepared baking sheet in am even layer, and roast in the oven for about 20 minutes or until tender and slightly crispy around the edges but not charred, stirring from time to time.
- Transfer the roasted cabbage back to the mixing bowl, and combine with sliced radicchio, and fennel. Add the chopped almonds, dried cranberries, and mix.
- For the white bean hummus, place the white beans, garlic, tahini and lemon juice in a food processor and blend until puréed, scratching down the sides as needed. While the food processor is running, gradually pour 1 to 2 Tablespoons iced-cold water for a creamy texture. While blending, drizzle in the olive oil. Add cumin, salt, pepper, and blend until the mixture is super smooth, scraping down the sides. Add more ice water by the Tablespoon if necessary to achieve a super creamy texture.
- For the lemon-dill vinaigrette, combine all the ingredients in a jar. Seal with the lid, and shake. Add to the cabbage salad, reserving a few spoonfuls for serving.
- For assembling. Spread the white bean hummus onto a large serving plate or into individual plates, add the radicchio-cabbage salad on the side. Pour additional vinaigrette if desired, sprinkle with more dill, some lemon zest, and enjoy with pita bread!
Did you make this recipe?
Lastly, if you make this Radicchio Cabbage Salad with White Bean Hummus, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
