BURNT CABBAGE AVOCADO SALAD
January 16, 2018
We have to set people straight about salad all the time. We’ll say it again, “Salad does not have to be boring.” Just like we showed you with the Avocado Pesto Kale Salad last week: Salad is badass. And this time we’re kicking the badassery up a notch with fire.
One of our favorite ways to eat cabbage is on the grill, well done. When the cabbage steaks start to form those flavorful char lines and the structure starts to melt … oh man, hot ticket!
We use a kitchen torch to blast the pepper with flames so the skin blisters and chars while the heat mellows and the pepper softens. If you don’t have a kitchen torch, you can also fire-roast the pepper by holding it with some tongs over a gas range. Turn to make sure it chars evenly.
- Yield: 1-2 1x
- ½ head of red cabbage, sliced into steaks
- splash of oil
- 1 red jalapeño pepper
- 2 green onions, sliced on a bias
- leaves from 1 sprig of basil, chopped
- leaves from 1 sprig of mint, chopped
- juice from 1/2 lime
- 1 avocado, seed removed, scooped from skin
- pinch of salt and pepper
- Heat up grill skillet over medium-high heat.
- Coat cabbage steaks with a thin layer of oil and season with salt and pepper.
- Grill cabbage until caramelized and nicely browned, about 8 minutes, and flip.
- When both sides are done, remove from heat, and set aside.
- Grill jalapeño pepper, and finish charring with a kitchen torch.
- Chop grilled cabbage, jalapeno, and add to a medium mixing bowl.
- Add the rest of the ingredients and toss to combine.
If you don’t have a kitchen torch, you can hold the pepper carefully over a gas range to char and blister the skin. Alternatively, continue grilling pepper on skillet until well done, turning so all sides char evenly.
If you don’t have a grill pan use a flat skillet, of course we like to use cast iron but any would do. The key is to come close to burning and searing the cabbage to add flavor and crisp-ness.