Crunchy Grilled Wedge Salad Recipe

Try this Crunchy Grilled Wedge Salad recipe when you are looking for an easy salad, but want something a little different. Grilling the cabbage adds a slightly sweet and nutty flavor that is irresistibly delicious.

A grilled wedge salad on a plate with dressing and mushroom bacon.

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Take your salad game up a few notches by trying this grilled wedge salad. Cabbage topped with candied oyster mushrooms and homemade Caesar dressing will have you thinking about salads in a whole new light.

Salad can come in all shapes, sizes and flavors like this hemp tabouli salad or this fattoush salad. They are great to make due to being fast, easy and customizable.

Whether you are looking for lunch or dinner or a main or side dish, this crunchy cabbage salad has you covered. And it leaves you with enough cabbage to make another dish like this egg roll bowl.

A grilled wedge cabbage salad recipe on a platter with mushroom bacon.

What Makes this cabbage salad recipe so great?

  • Flavorful. This recipe is super flavorful with the candied oyster mushrooms, bacon and Caesar dressing all mixed together.
  • Good Texture. A crunchy salad that is a little heartier than a typical lettuce salad.
  • Serve anytime. The serving options for this salad are so versatile, it can be a side or main and can be lunch or dinner.
Ingredients for a crunchy cabbage wedge salad recipe.

Ingredients

  • Flat or Savoy Cabbage – the leaves of these cabbages are more tender than regular cabbage and they have a slightly sweet flavor.
  • Oyster Mushrooms – are tender and mild taking on the flavor of what they are cooked with.
  • Canola Oil – used to help the cabbage from sticking to the grill and to give the cabbage and mushrooms a crispy texture.
  • Brown sugar – add sweetness to the mushrooms but also is the main ingredient giving the oyster mushrooms their candied texture.
  • Smoked Paprika – adds a depth of flavor and smokiness to the mushrooms.
  • Lemon Juice – provided acidity to the Ceasar dressing.
  • Garlic – the backbone to any good Ceasar dressing.
  • Dijon Mustard – adds flavor but is also emulsifiers the dressing creating a creamier dressing.
  • Olive Oil – the main ingredient of any good salad dressing.
  • Parmesan Cheese – adds flavor and saltiness to the Ceasar dressing.
  • Black Pepper – a hint of spice. No salt needed because the parmesan cheese takes care of it.
  • Bacon – because bacon, yum!
A wedge of crunchy cabbage salad on a table with dressing and parmesan.

Variations

  • Switch out the cabbage – try iceberg, romaine or any of your favorite lettuce types instead of flat or Savoy cabbage. Note, changing this can change the overall texture a little.
  • Toss it – like the flavors, but want it all combined together? Simply chop the cabbage up and toss everything together.
  • Different dressing – this recipe includes a creamy Caesar dressing which pairs well with the other flavors, but you can certainly try your favorite type of dressing. Ranch is a great substitute.

How to Make a Wedge Salad

Follow these instructions to easily make this wedge salad with grilled cabbage.

  1. In a medium bowl, combine 3 tablespoons of canola oil, brown sugar and paprika.
  2. Toss the oyster mushrooms in the bowl until they are evenly coated. Cover and set aside for at least 30 minutes, but up to 2 hours.
  1. Heat the barbecue grill to medium-high.
  2. Cut the cabbage into half and then cut that half into 4 wedges.
  3. Baste each side of the wedges with the remaining canola oil.
  1. Place cabbage on grill and cook for 8 – 10 minutes, flipping halfway through. Edges should be charred and have grill marks.
  2. Remove the cabbage from the grill, place in a heat proof dish and cover to allow to steam.
  1. Cook oyster mushrooms in a grill basket for about 4 minutes then toss.
  2. After another 3 – 4 minutes they should be soft and have started to brown and caramelize. Remove from heat and set aside.
  1. Whisk together lemon juice, minced garlic and mustard in a small bowl.
  2. While continuing to whisk, slowly add in the olive oil.
  1. Add in the pepper and parmesan cheese, then whisk together.
  2. Serve the cabbage wedge salad with a drizzle of dressing on top of the candied oystered mushrooms and crumbled bacon.

Tips

  • Preparing the mushrooms.– make sure that you evenly coat the mushrooms so that they are fully covered. Also, keep them to about 1/2 inch slices so they are not too big.
  • Make sure to grill well – of course, you don’t want to over do the grilling of the cabbage, but make sure it has grill marks on both sides. This will ensure the cabbage is cooked to make it more tender and will also allow the sweet nutty flavor of the cabbage to shine.
  • Don’t make ahead – it is enjoyed best right after making it, so while you can certainly prep your ingredients prior, don’t make your candied oyster mushrooms until you are ready to serve.
A wedge salad recipe on a plate with a platter in the background.

Storage

This salad is best consumed in the same day, otherwise the mushrooms start to loose their texture. Freezing is not recommended.

For the leftover half of cabbage, you can wrap it or store in an airtight container to use the next day in another salad. Cabbage that is cut and tightly wrapped can be kept for around 3 days in the refrigerator.

Crunchy Grilled Wedge Salad FAQs

How do you eat a wedge salad?

You can serve it as an entire wedge or cut it into 4 pieces and serve. If you serve it whole, make sure to include a knife and fork.

What is a wedge salad?

A wedge salad is essentially made from a large wedge of cabbage or lettuce that is kept whole with the other salad ingredients piled on top.

Do I have to use savoy cabbage?

No, you can use iceberg, romaine or any other type of lettuce you prefer.

A grilled wedge salad on a plate with dressing and mushroom bacon.

Crunchy Grilled Wedge Salad Recipe

Alisa Infanti | The Delicious Spoon
This easy crunchy grilled wedge salad is a great way to level up your salad game. Topped off with candied oyster mushrooms, crumbled bacon and homemade Caesar dressing for an unbelievably delicious salad.
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch, Salad
Cuisine North Amercian
Servings 4 servings
Calories 557 kcal

Ingredients
  

  • ½ head flat or Savoy cabbage
  • 6 oz oyster mushrooms
  • 6 tbsp canola oil divided
  • 3 tbsp brown sugar
  • ½ tsp smoked paprika
  • ¼ cup lemon juice
  • 2 cloves garlic finely minced
  • 2 tbsp Dijon mustard
  • ¼ cup olive oil
  • ½ cup parmesan cheese grated
  • ½ tsp black pepper
  • 3 slices bacon cooked and crumbled

Instructions
 

  • In a medium bowl, combine 3 tbsp canola oil, brown sugar and paprika.
  • Toss the oyster mushrooms in the bowl and mix until evenly coated.
  • Heat your barbecue to medium-high heat.
  • Cut cabbage in half and then cut that half into 4 wedges.
  • Baste each side of the wedges with the remaining canola oil.
  • Place wedges on heated grill and cook for 8 – 10 minutes, flipping halfway through. Edges should be charred with grill marks.
  • Remove cabbage from the heat and place in a heat proof dish with lid to steam.
  • Add mushrooms to a grill basket and cook for 4 minutes.
  • Toss mushroom and cook for another 3 – 4 minutes or until softa, brown and starting to caramelize. Remove from heat and set aside.
  • Make the dressing by combining lemon juice, minced garlic and mustard in a small bowl and whisking together.
  • Then, while continuing to whisk, slowly add in olive oil.
  • Add in parmesan cheese and pepper and whisk until well combined.
  • Serve salad with dressing, candied oyster mushrooms and crumbled bacon added to the top of the cabbage wedge.

Nutrition

Serving: 1wedgeCalories: 557kcalCarbohydrates: 21gProtein: 12gFat: 49gSaturated Fat: 9gPolyunsaturated Fat: 9gMonounsaturated Fat: 29gTrans Fat: 0.1gCholesterol: 26mgSodium: 504mgPotassium: 556mgFiber: 5gSugar: 12gVitamin A: 1384IUVitamin C: 41mgCalcium: 208mgIron: 2mg

Notes

Storage: this is best eaten right away so that the candied oyster mushrooms maintain their texture.
Variations: switch up the cabbage to iceberg or romaine lettuce. Or, chop it and turn it into a tossed salad.
Please Note:

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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