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

This recipe calls for you to grill the cabbage, but if you don’t have a grill, don’t worry: using raw and thinly sliced cabbage also works well. Mixing red and green cabbage adds beautiful color to the dish, but you can always choose just one or the other. Make this slaw a main course by serving it alongside a simple roast chicken or seared salmon.

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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