Sides 1 Min Read

Cabbage Salad with Radicchio, Sunflower Vinaigrette and Nigella Seeds

By Lauren Medeiros On August 8th, 2026

“One thing I love about the summer is the many kinds of cabbage that become available. For this dish, I make an emulsified vinaigrette with toasted sunflower seeds and just a few other simple ingredients.” — David Schwartz

Ingredients

Serves 6

Sunflower Vinaigrette

1/2 cup (125 g) white wine vinegar
3/4 cup (100 g) toasted sunflower seeds
2/3 cup (150 g) neutral oil
Pinch salt
11/2 tbsp (30 g) maple syrup
1/3 cup + 1 tbsp (100 g) water

Salad

1/2 flat cabbage, Taiwanese cabbage or Caraflex cabbage
2 tbsp extra-virgin olive oil
Salt, to taste
A few radicchio leaves
Sunflower Vinaigrette (see above), as needed
1 tbsp garlic shoots, sliced, or another fresh green garnish
1 tbsp nigella seeds

Directions

Make Vinaigrette

In small blender, combine white wine vinegar, sunflower seeds, neutral oil, salt, maple syrup and water. Blend until smooth. Adjust seasoning as needed. Stored in airtight container in fridge, it will keep for up to 2 weeks.

Broil Cabbage

Heat broiler and prepare foil-lined tray. Cut cabbage into medium-size leaves and place on tray. Toss with olive oil and salt, then spread evenly across tray. Broil until cabbage takes on a little colour but still keeps some crunch.

Assemble Salad

Let cabbage cool slightly. In bowl, toss with radicchio and enough Sunflower Vinaigrette to dress lightly. Transfer to serving plate and finish with garlic shoots and nigella seeds.

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