This salad is a remix on a few favorite things: cabbage, which is most commonly used in slaws, and wedge salads, almost always made with chilled iceberg lettuce. We’re switching things up by grilling big hunks of cabbage to bring out their natural sweetness. Then, we add in the salty and savory elements: nutty tahini and a handful of fresh herbs. This one may very well become a new classic.
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Grilled Cabbage Wedge Salad
Ingredients
Scale
- 1 small red cabbage, cut into 8 wedges
- 1 tablespoon cooking oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- Juice and zest of 3 lemons
- 1/4 cup tahini
- 1 tablespoon sunflower seeds or pumpkin seeds, roasted and salted
- 1/4 cup chives, minced
- 1 teaspoon dill, minced
Instructions
- Bring a grill pan to medium heat.
- Brush the sides of cabbage wedges with oil and season with salt and pepper. Transfer to the heated pan and cook for 9-12 minutes per side or until it begins to soften and grill marks form. Flip and repeat.
- Turn off heat and transfer the wedges to a platter. Top with lemon juice and zest.
- Drizzle the tahini over and garnish with the sunflower seeds, dill, and chives. Serve and enjoy!
One reply on “Grilled Cabbage Wedge Salad”
I live alone, but had half a purple cabbage that needed to be used, so-o-o:
I grilled the wedges with olive oil, salt and pepper. The I sprinkled lemon juice and zest of one lemon over, also used a garlic/herb mix I often cook with and finally, lightly sprinkle of honey. A delicious sweet/sour result!! Loved it!! Thank you for the recipe, even though I had to change it some.
★★★★