Charred Cabbage Slaw

Houston, Chris Shepherd, Grilling, Cabbage Slaw

Charred Cabbage Slaw

In this offbeat slaw, 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.Drew Anthony Smith

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.

What You Will Need

Charred Cabbage Slaw
In this offbeat slaw raw red cabbage adds a textural contrast to the grilled green cabbage, and a zippy Thai-vinaigrette complements the charred bits.
Yield: serves 4-6
Time: 25 minutes

Ingredients

  • 12 cup sugar
  • 14 cup fish sauce
  • 2 tbsp. fresh lime juice
  • 1 tsp. sambal oelek (amazon.com)
  • 1 clove garlic, minced
  • 2 tbsp. canola oil
  • 1 head green cabbage, cut into 8 wedges
  • Kosher salt and freshly ground black pepper, to taste
  • 2 red Thai chiles, stemmed and minced
  • 1 small red onion, thinly sliced
  • 14 head red cabbage, thinly sliced

Instructions

  1. 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.
  2. 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.