In this offbeat slaw from chef Chris Shepherd of Underbelly in Houston, raw red cabbage adds a textural contrast to the grilled green cabbage, and a zippy, spicy-sweet-salty dressing goes well with the charred bits.
Kosher salt and freshly ground black pepper, to taste
2 red Thai chiles, stemmed and minced
1 small red onion, thinly sliced
1⁄4 head red cabbage, thinly sliced
Heat sugar, fish sauce, lime juice, sambal oelek, garlic, and 2 tbsp. water in a 2-qt. saucepan over high; simmer until sugar has dissolved, 2–3 minutes. Remove dressing from heat and cool.
Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium.) Brush oil on green cabbage wedges and season with salt and pepper; grill, turning as needed, until charred all over, 18–20 minutes. Let cool slightly, then core and thinly slice. Toss with reserved dressing, the chiles, onion, and red cabbage.