Grilled Napa Cabbage Fattoush Salad
Community Member
Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
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 436
- Fat 29g
- Carbs 33g
- Fiber 3g
- Sugar 6g
- Protein 9g
Estimated values based on one serving size.
Preparation
- Preheat the grill and preheat the oven to 375°F.
- 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.
- 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.
- Prepare salad ingredients and place all in a large bowl, including the grilled cabbage and toasted pita wedges.
- Place all dressing ingredients in a glass jar and shake vigorously prior to dressing the salad.
- Add the amount of desired dressing to the salad and toss. Taste and adjust seasoning as needed.
- Serve.
- Enjoy!
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