How to Make It
Make the fish sauce vinaigrette.
Preheat the grill until hot, about 30 minutes. (You can also use a grill pan preheated for 15 minutes over high heat.)
Brush the cabbage wedges with oil and season with salt.
Grill the cabbage until charred with visible dark grill marks, about 5 minutes per side. Let cool slightly, then core and thinly slice.
To assemble the salad, place the sliced cabbage in a large bowl. Drizzle on about ¼ cup of the dressing and toss to coat. Taste and add more dressing as needed. Add the cilantro, scallions, and peanuts and toss again; season with salt to taste.
Excerpted from The Haven’s Kitchen Cooking School by Alison Cayne (Artisan Books). Copyright © 2017. Photographs by Con Poulos.