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Grilled Napa Cabbage Fattoush Salad

Community Member
July 16, 2020
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Grilled Napa Cabbage Fattoush Salad

Ingredients

for 4 servings

FOR THE SALAD:

  • 1 head medium napa cabbage
  • 1 small red onion, thinly sliced
  • 3 vine ripe tomatoes, diced into large cubes
  • 1 persian cucumber, sliced
  • 3 pita breads, cut into wedges
  • 4 oz cow’s milk feta (115 g), crumbled
  • 6 Radishes, sliced
  • 2 teaspoons za'atar
  • 1 tablespoon sumac spice
  • ¼ cup fresh mint (10 g), chopped
  • ¼ cup fresh parsley (10 g), chopped
  • ⅛ cup dill (1.5 g), chopped

FOR THE DRESSING:

  • 2 lemons
  • 2 oz red wine vinegar (55 g)
  • 2 tablespoons whole grain mustard
  • 1 teaspoon pink salt
  • ½ teaspoon ground black pepper
  • 3 oz extra virgin olive oil (75 g)
  • 1 teaspoon sumac spice
  • 2 teaspoons za'atar

Nutrition Info

  • Calories 470
  • Fat 29g
  • Carbs 42g
  • Fiber 6g
  • Sugar 10g
  • Protein 11g

Estimated values based on one serving size.

Preparation

  1. Preheat the grill and preheat the oven to 375°F.
  2. 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.
  3. Cut pita bread into small wedges and toss with 2 tbsp olive oil and salt. Place on a cookie sheet pan and place in the oven for about 7-10 minutes, or until crisp and toasted. Cool on a rack on the counter.
  4. Prepare salad ingredients and place all in a large bowl, including the grilled cabbage and toasted pita wedges.
  5. Place all dressing ingredients in a glass jar and shake vigorously prior to dressing the salad.
  6. Add the amount of desired dressing to the salad and toss. Taste and adjust seasoning as needed.
  7. Serve.
  8. Enjoy!

Ingredients

for 4 servings

FOR THE SALAD:

  • 1 head medium napa cabbage
  • 1 small red onion, thinly sliced
  • 3 vine ripe tomatoes, diced into large cubes
  • 1 persian cucumber, sliced
  • 3 pita breads, cut into wedges
  • 4 oz cow’s milk feta (115 g), crumbled
  • 6 Radishes, sliced
  • 2 teaspoons za'atar
  • 1 tablespoon sumac spice
  • ¼ cup fresh mint (10 g), chopped
  • ¼ cup fresh parsley (10 g), chopped
  • ⅛ cup dill (1.5 g), chopped

FOR THE DRESSING:

  • 2 lemons
  • 2 oz red wine vinegar (55 g)
  • 2 tablespoons whole grain mustard
  • 1 teaspoon pink salt
  • ½ teaspoon ground black pepper
  • 3 oz extra virgin olive oil (75 g)
  • 1 teaspoon sumac spice
  • 2 teaspoons za'atar

Nutrition Info

  • Calories 470
  • Fat 29g
  • Carbs 42g
  • Fiber 6g
  • Sugar 10g
  • Protein 11g

Estimated values based on one serving size.

Preparation

  1. Preheat the grill and preheat the oven to 375°F.
  2. 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.
  3. Cut pita bread into small wedges and toss with 2 tbsp olive oil and salt. Place on a cookie sheet pan and place in the oven for about 7-10 minutes, or until crisp and toasted. Cool on a rack on the counter.
  4. Prepare salad ingredients and place all in a large bowl, including the grilled cabbage and toasted pita wedges.
  5. Place all dressing ingredients in a glass jar and shake vigorously prior to dressing the salad.
  6. Add the amount of desired dressing to the salad and toss. Taste and adjust seasoning as needed.
  7. Serve.
  8. Enjoy!

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