Summer squash is fairly mild on its own, but basted with miso, a fermented soybean paste, it takes on all sorts of rich, savory flavor. The miso mixture is a simple combination of white miso, mayonnaise, black pepper and water—and once you taste it, you’ll want to put it on everything. Make extra, then use it to dress up chicken and veggies throughout the week. Look for miso in the refrigerated section of your grocery store. Chickpea miso, which is slightly milder, would work well too. Don’t skimp on the mayo: it adds flavor, and also keeps the squash from sticking to the grill.
6 cups thinly sliced red cabbage (from 1 small head)
⅓ cup fresh lime juice (from about 4 limes)
¾ teaspoon kosher salt
⅓ cup white miso
⅓ cup mayonnaise
¼ teaspoon black pepper
3 medium yellow squash, sliced lengthwise into ½-in.-thick planks
3 medium zucchini, sliced lengthwise into ½-in.-thick planks
¼ cup chopped, roasted salted peanuts
2 tablespoons fresh cilantro leaves
Lime wedges, for serving
Fat 20g (3 g saturated fat)
How to Make It
Toss together cabbage, lime juice, and salt in a large bowl. Set aside.
Heat a grill pan over medium- high. Whisk miso, mayonnaise, pepper, and 1 tablespoon water in a small bowl. Brush both sides of squash and zucchini with ¼ cup of the miso mixture; reserve remaining mixture. Working in batches, grill squash and zucchini, turning once, until tender and lightly charred, about 3 minutes per side. Transfer to a platter and cover to keep warm.
Whisk 1 tablespoon water into reserved miso mixture. Top squash and zucchini with cabbage, peanuts, and cilantro. Drizzle with miso dressing and serve with lime wedges.
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