Harold Dieterle's Grilled Cabbage With Chili Lime Vinaigrette

Harold Dieterle's Grilled Cabbage With Chili Lime Vinaigrette
Harold Dieterle•

This delicious play on Asian slaw is anything but the snoozy, sesame-oil-loaded summer snore. Instead of using raw cabbage, Dieterle grills hunks of Savoy, and then mixes it up with a simple Southeast Asian dressing.

Also see: Harold Dieterle Bought A Big Green Egg

Harold Dieterle's Grilled Cabbage With Chili Lime Vinaigrette
No Ratings
Fill 202 Print
Prep Time
20
minutes
Cook Time
20
minutes
Servings
4
Harold Dieterle's Grilled Cabbage With Chili Lime Vinaigrette
Total time: 40 minutes
Ingredients
  • 1/2 cup fresh lime juice
  • 2 teaspoons sugar
  • 2 tablespoons Sambal
  • 1/4 cup olive oil
  • 1 Savoy cabbage
  • 1 tablespoon canola oil
  • 2 tablespoon cilantro leaves
  • 1/4 cup roasted peanuts
Directions
  1. In a bowl, whisk together the lime juice, sugar and sambal. Once the sugar dissolves, add the olive oil. Set aside.
  2. Heat a grill to 500 to 550°. Coat the cabbage with the oil and season with salt and pepper. Grill the cabbage on all sides, turning frequently, until well charred, about 15-20 minutes.
  3. Toss the grilled cabbage in the vinaigrette and garnish with the cilantro leaves and peanuts.
 
Recommended