Roast Pumpkin & Chinese Cabbage Salad (Napa, Wombok)
I love salads that keep all day without getting soggy. They’re perfect to take on picnics or pack for lunch. This roast pumpkin and Chinese cabbage salad can be made the day before and is easy to make with only five ingredients. The dressing is super tasty with a wheat free tamari, lime and sesame dressing which you can keep aside until ready to eat. Over the weekends I usually make a big batch and portion it out or leave it on the table for everyone to help themselves throughout the day along with a few other veggies. I then only need to heat up some healing bone broth, cook up some protein for the kids and I am set for the day.
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| Roast Pumpkin & Chinese Cabbage Salad (Napa, Wombok) |
I love roast pumpkin with everything (check out my roast pumpkin with quinoa salad here). I usually get a whole pumpkin every week and roast the whole thing up to store in the fridge. It’s great for adding a little sweetness to any dish, building a salad with or just nibbling on it’s own.
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| Roast Pumpkin & Chinese Cabbage Salad (Napa, Wombok) |
Roast Pumpkin & Chinese Cabbage Salad (Napa, Wombok)
- 500gm pumpkin (I use Kent or Jap)
- 200gm Chinese cabbage
- 1/2 Spanish onion thinly sliced (about 100gms)
- 1 cup chopped coriander (or spring onions or both!)
- 1/4 cup sunflower seeds (buy on iherb or amazon)
- Optional toasted sesame seeds to garnish
- 1/2 cup extra virgin olive oil
- 2 tbsp wheat free tamari or coconut amino (buy tamari from iherb or amazon or buy coconut aminos from iherb or amazon)
- 1 tbsp sesame oil (buy from iherb or amazon)
- 2 tbsp lime juice
- 1/2 tsp salt (buy on iherb or amazon)
- 1/2 tsp pepper (buy from iherb or amazon)
- Pre-heat the oven at 200c (390f)
- Peel and dice the pumpkin
- Place on a lined baking sheet and roast for 20 mins, then flip and roast for another 10 mins
- Set aside and allow to cool while preparing the rest of the salad (you can roast the pumpkin 2-3 days ahead to save time), place in large mixing bowl
- Wash and thinly the Chinese Cabbage, add to bowl
- Add the sliced Spanish onion, chopped coriander and sunflower seeds
- In a small jar, add all the dressing ingredients and shake until mixed well, there will be extra – Don’t pour the whole jar over your salad!
- Pour about 1/3rd of the dressing over the salad and toss to coat evenly
- Taste and add more dressing if needed
- The dressing will last in the jar for 3-5 days
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| You can change up the salad with anything you have on hand, this one had spinach, purple kraut and sesame seeds added |
Can I ask a favour? if you like this recipe, please leave me a comment, like or share this post, it really helps me out 🙂
- 500gm pumpkin (I use Kent or Jap)
- 200gm Chinese cabbage
- ½ Spanish onion thinly sliced (about 100gms)
- 1 cup chopped coriander (or spring onions or both!)
- ¼ cup sunflower seeds (buy on iherb or amazon)
- Optional toasted sesame seeds to garnish
- For the dressing:
- ½ cup extra virgin olive oil
- 2 tbsp wheat free tamari or coconut amino (buy tamari from iherb or amazon or buy coconut aminos from iherb or amazon)
- 1 tbsp sesame oil (buy from iherb or amazon)
- 2 tbsp lime juice
- ½ tsp salt (buy on iherb or amazon)
- ½ tsp pepper (buy from iherb or amazon)
- Method:
- Pre-heat the oven at 200c (390f)
- Peel and dice the pumpkin
- Place on a lined baking sheet and roast for 20 mins, then flip and roast for another 10 mins
- Set aside and allow to cool while preparing the rest of the salad (you can roast the pumpkin 2-3 days ahead to save time), place in large mixing bowl
- Wash and thinly the Chinese Cabbage, add to bowl
- Add the sliced Spanish onion, chopped coriander and sunflower seeds
- In a small jar, add all the dressing ingredients and shake until mixed well, there will be extra - Don't pour the whole jar over your salad!
- Pour about ⅓rd of the dressing over the salad and toss to coat evenly
- Taste and add more dressing if needed
- The dressing will last in the jar for 3-5 days
