Sometimes I need a little excitement in my life.
Like today for example, when I decided to change-up my usually boring lunchtime salad by adding some freshly roasted carrots and using cabbage instead of lettuce. I thought the fresh thinly sliced napa and red cabbage were the perfect partner for the sweet and tangy balsamic-roasted carrots – and I hope you do too!
To make this Balsamic-Roasted Carrot Salad you will need:
1 cup red cabbage, very thinly sliced
1 cup napa cabbage, very thinly sliced
3-4 carrots, cut diagonally
1-2 green onions, thinly sliced
1 – 2 tbsp freshly grated Parmesan cheese
2 tbsp balsamic vinegar
1 tbsp olive oil, plus 1 tsp
salt & pepper
Here is what you do:
Combine the diagonally cut carrots with 1 tbsp olive and toss to coat. Season with salt & pepper. Roast in 400 degree oven for 18 minutes. Drizzle with 1-2 tbsp balsamic vinegar and toss to coat. Roast for another 5 minutes until the balsamic vinegar begins to caramelize.
Arrange sliced cabbage on serving platter. Sprinkle with the green onions. Drizzle with 1 tsp or so of olive oil and 1 tbsp or so balsamic vinegar. Top with the roasted carrots and then a generous sprinkle of Parmesan cheese. Enjoy with crusty bread.
~ julie ~