Spicy and Sour Grilled Cabbage with Chopped Peanut Vinaigrette

Cabbage is my favorite vegetable and I doubt that’ll ever change. It’s almost blackened on the grill for this salad, getting near charred on the outside, like the ruins of an ancient volcanic eruption, while it steams inside and retains a good amount of crunch. While the grill is on, take advantage of it and throw on whatever onion-y ingredient you have on hand (scallions, shallots, or even a small sweet onion). Those go in the chopped dressing, which is not going for subtlety. It’s spicy and sour, with some peanut crunch. The salad gets better as it sits; the mint will wilt, but the cabbage will get more delicious.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the grill to medium heat.

Step 2

Remove any floppy leaves from the cabbage. Quarter the cabbage through the core. Put the cabbage and scallions on a rimmed baking sheet and drizzle with the 3 tablespoons neutral oil. Season with salt and, using tongs, toss them around to get nicely coated.

Step 3

Transfer the cabbage to the grill and cook until all sides are deeply charred (pretty much blackened), 8 to 10 minutes per side and about 25 minutes total. Throw the scallions on the grill during the last 2 minutes and let them cook, turning often, until tender and charred in spots. Transfer the cabbage and scallions back to the baking sheet.

Step 4

Finely chop the scallions, scoop up the pieces, and place them in a large bowl. Add the garlic, chile, most of the peanuts (save a small handful to sprinkle on top), the mint, lime zest, lime juice, and remaining ¼ cup olive oil. Season with salt and give it a taste. It should taste exactly like its name—spicy and sour—with some crunch to it.

Step 5

Coarsely chop the cabbage and throw it into the bowl with the dressing. Season with a big pinch of salt (cabbage can take a lot) and use your hands to toss and scrunch the cabbage a few times so it really soaks up the dressing. Serve as-is in the bowl or transfer to a pretty platter, sprinkle the remaining peanuts over, and wait for people to start asking, “Oh, what’s that?!”

Step 6

Want to Skip Grilling?

Step 7

Although it’s an entirely different experience, this salad can be made using raw cabbage and scallions. Thinly slice the cabbage as you would for slaw and season with ½ teaspoon salt (taste and adjust with more salt after you add the dressing).

Step 8

Use your hands to squish the leaves, as if you were giving a rather hard massage, to soften them a bit. Napa cabbage would also work here but, because it has a softer texture, keep the leaves in bigger pieces.