Winter Cabbage–Apple Slaw + Roasted Potatoes (Vegan) with Herb-Lemon Steelhead for Non-Vegans (Serves 5)
A vegetable-forward, shareable cabbage-and-apple slaw with a bright vinaigrette, plus a simple herb-roasted steelhead for the 4 non-vegans. Add warm roasted potatoes on the side so the vegan guest still gets a hearty plate without fish.
Back to full listIngredients
- Steelhead trout (you have) 1.3 lb (for 4 portions)
- Organic Green Cabbage (or Savoy) 1 medium head, thinly sliced (about 10–12 cups) $2.49/lb (or $3.09/lb)
- Large Fuji Apple (or Organic Fuji) 2 apples, julienned $1.99/lb or $2.79/lb
- Organic Cucumber 1, thinly sliced $1.49 each
- Simple Truth Organic® Baby Dill A small handful, chopped $2.79
- Organic Yellow Potatoes (or russet) 2 lb, halved if small $2.49/lb (or $2.29/lb)
- Lemon 1
- Olive oil 6 tbsp, divided
- Dijon mustard 2 tsp
- White wine vinegar (or apple cider vinegar) 2 tbsp
- Salt & pepper to taste
Instructions
- Roast potatoes (oven): Heat oven to 425°F. Toss potatoes with 2 tbsp olive oil, salt, pepper. Roast until browned and tender, 30–35 minutes, turning once.
- Roast steelhead for the 4 omnivores (oven): On a separate lined sheet pan, place trout. Season with salt, pepper, lemon zest, and drizzle with 1 tbsp olive oil. Roast at 425°F until just cooked, 10–14 minutes. Finish with lemon juice.
- Make vinaigrette (no-cook): Whisk 3 tbsp olive oil, vinegar, Dijon, a squeeze of lemon, salt, pepper.
- Toss slaw: Combine cabbage, apple, cucumber, and dill. Toss with vinaigrette and let sit 10 minutes to soften slightly. Adjust salt/acid.
- Serve: Vegan plate = slaw + roasted potatoes. Omnivore plates = slaw + roasted potatoes + steelhead portion.
Health notes: Lots of crunchy winter veg. Potatoes add satiety; trout adds lean protein + omega-3s for non-vegans. Keep dressing light for a lower-cal meal.
Drink pairing: White wine: Sauvignon Blanc (great with cabbage/apple/lemon) or Albariño.