Yield
Serves 4 to 6
The Haven’s Kitchen Cooking School by Alison Cayne (Artisan Books). Copyright © 2017. Photograph by Con Poulos

How to Make It

Step 1

Make the fish sauce vinaigrette.

Step 2

Preheat the grill until hot, about 30 minutes. (You can also use a grill pan preheated for 15 minutes over high heat.)

Step 3

Brush the cabbage wedges with oil and season with salt.

Step 4

Grill the cabbage until charred with visible dark grill marks, about 5 minutes per side. Let cool slightly, then core and thinly slice.

Step 5

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.

Chef's Notes

 

Excerpted from The Haven’s Kitchen Cooking School by Alison Cayne (Artisan Books). Copyright © 2017. Photographs by Con Poulos.

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