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AIP Charred Broccolette and Cabbage Salad

AIP Charred Broccolette & Cabbage Salad (paleo, vegan)


This crunchy, AIP Charred Broccolette and Cabbage Salad is well-balanced with the sweetness of dates and a zesty ginger vinaigrette.




  • 1 small head purple cabbage 
  • 4 medjool dates, pitted and chopped 
  • 1/4 cup parsley, finely chopped 
  • 1 large bunch of brocolette or 1 small bunch broccoli 
  • 1 TBSP coconut oil 
  • sea salt to taste


  • 1/4 cup extra-virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 tsp maple syrup 
  • 2 tsp finely grated ginger
  • 1 clove garlic 
  • 1/2 tsp fine sea salt



  1. Heat a large cast iron skillet or grill pan over medium-high heat. Add coconut oil to pan and allow to get very hot. 
  2. When the pan is smoking, add the broccolette florets and the sliced stems in an even layer. Cook undisturbed for 2 to 3 minutes or until the undersides are becoming charred. Flip florets and cook 2 mins more on other side. You want the broccolette lightly charred,  but still crunchy. 
  3. Transfer broccolette to bowl and season to taste with sea salt. 
  4. Next, thinly slice or shred cabbage using a mandoline. Finely chop dates and parsley and add to salad bowl along with broccolette. 
  5. Dress salad and allow to sit a few minutes before serving. 


  1. Crush your garlic and grate fresh ginger.
  2. Measure liquid ingredients (olive oil, apple cider vinegar and maple syrup) – I like to measure and mix everything directly in the glass measuring cup.
  3. Add garlic, ginger and sea salt to measuring cup and whisk until all ingredients are fully blended.
  4. Taste and adjust as necessary 
  • Prep Time: 20 minutes
  • Category: Salad

Keywords: cabbage salad, purple cabbage, salads, dates, brocollette