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Radicchio Cabbage Salad with White Bean Hummus

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This radicchio cabbage salad with white bean hummus is a delicious winter salad, loaded with citrus flavors. Both vegan and gluten-free.
  • Author: Delphine Fortin
  • Prep Time: 25 mins
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Salads
  • Diet: Vegan

This radicchio cabbage salad with white bean hummus is a delicious winter salad, loaded with citrus flavors. Both vegan and gluten-free, it makes a nourishing bowl for lunch.

Ingredients

Scale

For the radicchio cabbage salad:

  • ½ white cabbage, sliced thinly
  • 1 Tablespoon olive oil
  • ½ radicchio, thinly sliced
  • ½ fennel bulb, thinly sliced
  • ⅓ cup (50g) almonds, chopped
  • ⅓ cup (40g) dried cranberries
  • Fresh dill, chopped (for garnishing)
  • Salt and pepper
  • Pita bread, for serving (optional)

For the lemon-dill vinaigrette:

  • 4 Tablespoons extra virgin olive oil
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Fresh dill, chopped
  • ½ lemon, juice
  • Salt and pepper

For the white bean hummus:

  • 1 14-ounces can (400g) cannelini beans, drained and rinsed
  • 2 cloves garlic, minced
  • 2 teaspoons tahini
  • 1 lemon, juice only (keep zest for the salad)
  • 1 Tablespoon extra virgin olive oil
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • Freshly ground pepper

Instructions

  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. For the roasted cabbage. In a large bowl, combine the sliced cabbage with olive oil, salt and pepper. Transfer to the prepared baking sheet in am even layer, and roast in the oven for about 20 minutes or until tender and slightly crispy around the edges but not charred, stirring from time to time.
  3. Transfer the roasted cabbage back to the mixing bowl, and combine with sliced radicchio, and fennel. Add the chopped almonds, dried cranberries, and mix.
  4. For the white bean hummus, place the white beans, garlic, tahini and lemon juice in a food processor and blend until puréed, scratching down the sides as needed. While the food processor is running, gradually pour 1 to 2 Tablespoons iced-cold water for a creamy texture. While blending, drizzle in the olive oil. Add cumin, salt, pepper, and blend until the mixture is super smooth, scraping down the sides. Add more ice water by the Tablespoon if necessary to achieve a super creamy texture.
  5. For the lemon-dill vinaigrette, combine all the ingredients in a jar. Seal with the lid, and shake. Add to the cabbage salad, reserving a few spoonfuls for serving.
  6. For assembling. Spread the white bean hummus onto a large serving plate or into individual plates, add the radicchio-cabbage salad on the side. Pour additional vinaigrette if desired, sprinkle with more dill, some lemon zest, and enjoy with pita bread!

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