In every issue, Canadian content creator Margaux Verdier shares her love of dairy-free, mostly-plant-based dishes. On the menu this month? A warm grilled cabbage and lentil salad with a peanut-miso vinaigrette.

I’m the kind of person who loves to eat salad all year round. It’s the perfect opportunity to enjoy seasonal produce while playing with different layers of flavours and textures. For this recipe, I like to cook my cabbage in a cast-iron skillet so it caramelizes while still keeping a bit of its crunch, but any frying pan will do the trick. The main source of protein here is the lentils, which, in addition to being affordable, add a delicate taste and satisfying mouth feel. But the star of this dish is definitely the peanut-miso vinaigrette. I’ve been cooking with miso a lot more lately—it’s so versatile and adds a good hit of umami to any recipe, but it works especially well here in a balance of sweet, spicy, salty and tangy flavours. Bon appétit!


Servings: 4 | Prep time: 15 minutes | Cook time: 30 minutes

Margaux Verdier


Grilled cabbage
1 small green cabbage, cut into 6 to 8 wedges 3 tbsp (45 mL) vegetable oil
salt and pepper

Peanut-miso vinaigrette
2 tbsp (30 mL) peanut butter
1 tbsp (15 mL) miso
3 tbsp (45 mL) lime juice
1 tbsp (15 mL) honey or maple syrup 1 tbsp (15 mL) toasted sesame oil
2 tsp (10 mL) sambal oelek 2 tsp (10 mL) soy sauce
2 tbsp (30 mL) water
1/4 tsp (1.25 mL) salt

1 can (398 mL) lentils, rinsed and drained
3 Lebanese cucumbers, thinly sliced
1/2 cup (125 mL) coarsely chopped fresh mint 1/3 cup (80 mL) thinly sliced red onion


Grilled cabbage
Season the cabbage wedges with salt and pepper. In a cast-iron skillet, heat the oil over medium-high heat and cook the cabbage wedges for about 6 to 8 minutes per side or until easy to cut with a knife. Reduce the heat to medium halfway through, and add oil as needed. Let cool on a plate for about 5 minutes. (This step helps further tenderize the cabbage.) Slice the cabbage wedges into 3 portions.

Peanut-miso vinaigrette
In a small bowl, combine all the ingredients. Mix well.

Place the cabbage pieces on a large plate. Add the lentils, cucumbers, mint and red onion and drizzle some vinaigrette overtop. Serve the remaining vinaigrette on the side.