Warm Salad with Hazelnuts and Lemon

30 minutes
4 servings


422 Calories Per Serving

37 g Fat Per Serving

11 g Protein Per Serving

19 g Carbohydrates Per Serving

9 g Sugars Per Serving

82 mg Sodium Per Serving



  1. Heat the broiler (top element) of your oven.

  2. Cut the cabbage in half and remove the core. Roughly shred the cabbage and place it on a large baking sheet. Drizzle with 1½ tablespoons of olive oil and spread in an even layer.

  3. Broil for 5 to 7 minutes, until the tips of the cabbage begin to char. Stir to turn the cabbage shreds, then broil for an additional 5 minutes.

  4. Remove the cabbage from the oven and turn the oven to bake at 350 degrees.

  5. Roughly chop the hazelnuts, spread in a baking dish, and bake for 5 to 10 minutes or until lightly toasted.

  6. Whisk together the remaining 1 tablespoon olive oil, the lemon juice, and the honey to make the dressing.

  7. Toss the cabbage and roasted hazelnuts with the dressing and season with salt and pepper. Garnish with shaved cheese.

Cooking Tip

Looking to cut down on prep work? Swap in pre-shredded cabbage (often sold as coleslaw mix) for the whole head.

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