For the salad:
1 small red cabbage, cut into 1/4-inch wedges with stem attached
1/4 cup olive oil
Salt
Freshly ground black pepper
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1 cup whole fresh cilantro leaves, washed and dried
1 cup whole fresh Italian parsley leaves, washed and dried
Juice from 1/2 lime
For the dressing:
1/2 cup apple cider vinegar
2 tablespoons whole-grain mustard, such as the Maille brand
2 tablespoons honey
1 1/2 tablespoons whole coriander seeds, lightly crushed
Freshly ground black pepper
For the salad: Arrange 2 racks to divide the oven into thirds and heat to 400°F (see Recipe Note for alternative grilling instructions).
Lay the cabbage on 2 rimmed baking sheets. Drizzle evenly with the oil and season with salt and pepper.
Roast until the edges of the cabbage are brown and the stems and leaves are soft, rotating the baking sheets between racks halfway through to ensure even roasting, 20 to 25 minutes total. Transfer to a large mixing bowl and let cool at least 10 minutes. Meanwhile, make the dressing.
For the dressing: Place all the ingredients in a small bowl, season generously with black pepper — I like 10 to 12 twists of the pepper grinder — and whisk together.
Add the bell peppers, cilantro, parsley, and lime juice to the cabbage. Pour the dressing over the top, and using tongs, toss until all the ingredients are coated. Season with salt and pepper as needed. Transfer to a large serving platter.
Recipe Notes
- Grilling: The cabbage can be easily grilled instead of roasted. Heat an outdoor grill to medium. Place the oiled and seasoned cabbage over indirect heat and grill 6 to 7 minutes on each side until grill marks appear and the cabbage is tender.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days.
- Make ahead: The dressing can be made ahead and stored in an airtight container at room temperature for up to 3 days. Re-whisk before using.