On this offbeat cabbage slaw from chef Chris Shepherd of Underbelly in Houston, uncooked crimson cabbage provides a textural distinction to the grilled inexperienced cabbage, and a zippy, spicy-sweet-salty dressing goes properly with the charred bits. In case you’re searching for a option to stability out all of the meaty (or not meaty) stuff you’re grilling, check out all of our slaw recipes.
Featured in: “A Houston Cookout with a Far East Reach.”
What You Will Want
Charred Cabbage Slaw
On this offbeat slaw uncooked crimson cabbage provides a textural distinction to the grilled inexperienced cabbage, and a zippy Thai-vinaigrette enhances the charred bits.
Yield: serves 4-6
Time:
25 minutes
Elements
- 1⁄2 cup sugar
- 1⁄4 cup fish sauce
- 2 tbsp. contemporary lime juice
- 1 tsp. sambal oelek
- 1 clove garlic, finely chopped
- 2 tbsp. canola oil
- 1 head inexperienced cabbage, lower into 8 wedges
- Kosher salt and freshly floor black pepper
- 2 crimson fowl’s eye chiles, stemmed and finely chopped
- 1 small crimson onion, thinly sliced
- 1⁄4 head crimson cabbage, thinly sliced
Directions
- To a small pot over excessive warmth, add the sugar, fish sauce, lime juice, sambal oelek, garlic, and a couple of tablespoons water; carry to a simmer and prepare dinner, stirring sometimes, till the sugar dissolves, 2–3 minutes. Take away from warmth and put aside.
- Construct a medium-hot hearth in a charcoal grill, or warmth a gasoline grill to medium. (Alternatively, warmth a cast-iron grill pan over medium-high.) Brush the oil over the inexperienced cabbage wedges and season with salt and pepper; grill, turning as wanted, till charred throughout, 18–20 minutes. Let cool barely, then core and thinly slice. Switch to a big bowl, add the reserved dressing, the chiles, onion, and crimson cabbage, and toss to mix. Switch the slaw to a platter and serve heat or at room temperature.
