Red Cabbage Salad With Roasted Cipollini Onions Recipe

Matthew and Emily Clifton

Why This Recipe Works

  • Cipollini onions have a high sugar content, so they caramelize beautifully and turn sweet when roasted.
  • The sweet, soft onions balance the crunchy cabbage and bitter chicory.
  • The warm onions and vinaigrette soften the cabbage just enough to remove its rough, raw edge.

This winter salad combines gorgeously sweet, meltingly tender roasted cipollini onions with red cabbage, bitter chicory, walnuts, and crumbled goat cheese. The combination hits all the notes you want in a hearty salad, with a variety of flavors and textures, from very soft to crispy and crunchy.

Recipe Details

Red Cabbage Salad With Roasted Cipollini Onions Recipe

Active 20 mins
Total 60 mins
Serves 6 servings


  • 1 pound (450g) cipollini onions, ends trimmed, peeled (see note)

  • 2 tablespoons (30ml) vegetable oil

  • Kosher salt and freshly ground black pepper

  • 4 sprigs fresh thyme

  • 3 tablespoons (45ml) balsamic vinegar

  • 1 small clove garlic, minced

  • 6 tablespoons (90ml) extra-virgin olive oil

  • 3 cups red cabbage (4.5 ounces; 125g), thinly sliced (from about 1/2 medium head)

  • 2 cups chicory leaves (2 1/2 ounces; 70g), washed and torn into small pieces

  • 1/2 cup toasted walnuts (2 ounces; 50g), coarsely chopped

  • 3 ounces (85g) aged goat cheese, such as Humboldt Fog


  1. Preheat oven to 350°F (177°C). In a baking dish, arrange onions in a single layer. Drizzle with vegetable oil and season with salt and pepper. Add thyme sprigs and toss until onions are evenly coated. Roast, turning twice, until onions are soft and well browned, about 40 minutes. Keep warm.

  2. In a small bowl, whisk together vinegar, garlic, and extra-virgin olive oil. Season with salt and pepper. Place cabbage and chicory in a large bowl and toss with just enough dressing to coat. Add warm onions and walnuts and toss again, adding more dressing if needed. Transfer to a serving bowl or platter and top with goat cheese. Serve.


Dunking the onions in boiling water for not more than one minute, then immediately cooling them with water, can help loosen the skins and make peeling easier.

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Nutrition Facts (per serving)
304 Calories
27g Fat
12g Carbs
6g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 304
% Daily Value*
Total Fat 27g 35%
Saturated Fat 5g 24%
Cholesterol 7mg 2%
Sodium 290mg 13%
Total Carbohydrate 12g 5%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 6g
Vitamin C 15mg 73%
Calcium 70mg 5%
Iron 1mg 6%
Potassium 282mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)