This Irish Wedge Salad is my absolute favorite way to eat cabbage. It is lemony and garlicky with a creamy tahini sauce to balance the acidity. It’s got a little crunch from the pistachios. I find it to be practically perfect in every way!
I remember my first St. Patrick’s Day after I was married. I had a six week old baby and I was probably walking around the grocery store dazed and sleep deprived. For some reason I bought a large green cabbage and took it home so that I could make my little family something fun to eat for St. Patrick’s Day.
It didn’t take me long to realize that I had no idea what to do with this large green cabbage! Roasting it in the oven seemed like the only logical way to eat it. And over the years I developed a little sauce that goes on before it gets roasted and then a tahini sauce that gets drizzled over the top when it’s plated.
It might be super embarrassing for me to admit this, but I have actually eaten an entire head of cabbage when it is prepared this way. It’s probably not a healthy amount of cabbage for one person to consume in a day! 🤣 but I find that when I prepare cabbage this way I just don’t want to stop eating it. There are worse problems in life than wanting to eat pounds of cabbage in one sitting, aren’t there??
Each year around St. Patrick’s Day I think of some dazed and sleep deprived new mother buying a head of cabbage and getting home and realizing that she has no idea what to do with it. I am here to help that sleep deprived mother!!
Recipe:
- 1 head of crisp green cabbage
- 1 Tbsp fresh lemon juice
- 1 tsp olive oil
- 1/4 tsp garlic powder or 1/2 tsp minced garlic
- Red pepper flakes (optional)
For the dressing:
- 2 Tbsp tahini
- 1 Tbsp fresh lemon juice
- 1 Tbsp water
- 1 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp garlic powder
Preheat you oven to 425 degrees
Begin by washing and drying and cutting your cabbage into 8 wedges. The core can be removed at this point, or it can remain attached to help hold the wedges together.
Make a marinade by combining the lemon juice, olive oil, garlic powder, salt, and red pepper flakes.
Arrange the wedges on a baking sheet and brush (or pour carefully) a small amount of the marinade on each wedge of cabbage. You should not have any marinade left over.
Place your baking sheet in the oven and roast for 18-20 minutes. You’ll notice some browning and a little bit of charring. If your wedges aren’t browned and don’t have a small amount of char, roast for just a few minutes longer. Some cabbages are larger than others and they might take a minute or two longer.
When the cabbage wedges have been removed from the oven and are cooling, make this simple tahini dressing. Combine the tahini, fresh lemon juice, water, olive oil, salt, and garlic in a small bowl and mix until you have a creamy salad dressing consistency. You can thin it out with a little more lemon juice or water.
Now it’s time to plate and eat! Yay! Plate two wedges on each plate and drizzle with your creamy tahini dressing. Add a handful of chopped pistachios to the top of your salad for yummy green crunch.
This recipe serves four people 2 wedges each. Do yourself a favor and double the recipe. I guarantee that you’ll eat more of this than you think!
