Charred cabbage salad

Updated at: Sun, 23 Jun 2024 22:09:32 GMT

Step 1

• Position a rack in the lower third of the oven. Preheat the oven to 450°F.

Step 2

Char the cabbage: + Remove any floppy, wilty, or sad-looking outer layers from a head of cabbage. Quarter the cabbage through the core. + Place the cabbage quarters in a large bowl and drizzle 3 tablespoons olive oil over them. Toss to coat them in the oil. Season well with salt. + Heat a 12-inch cast-iron skillet over medium-high heat until very hot and nearly smoking, about 4 minutes. Drizzle 1 tablespoon olive oil into the skillet, swirling to coat. Arrange the cabbage wedges in the skillet and cook, undisturbed, until deeply golden brown on the bottom, 8 to 10 minutes. Reserve that bowl! + Using tongs, flip the wedges onto the other cut side and then transfer the skillet to the oven. Roast until the cabbage is tender in the middle when pierced with a knife and deeply golden brown on the bottom, 30 to 40 minutes.

Step 3

Make the nuoc cham in the reserved bowl: + Cut 3 limes in half. Squeeze in the juice along with 3 tablespoons sugar, 3 tablespoons fish sauce, and /2 teaspoon salt. + Thinly slice 2 Fresno chiles and add it to the dressing. + Finely grate in 1 garlic clove. + Finely chop ½ cup roasted, salted peanuts and set aside.

Step 4

Marinate the cabbage: + Transfer the roasted cabbage wedges to a cutting board and let cool for 5 minutes. Cut each quarter in half crosswise; transfer to a large shallow serving bowl. Season again with salt now that some of the interior parts of the cabbage are exposed. + Pour the dressing over top, turning the cabbage with tongs to coat.

Step 5

Serve: Top with ¾ cup packed cilantro leaves and tender stems and the chopped peanuts.

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