Grilled cabbage salad with citrus dressing
Cabbage salads are so versatile and fun to make. They go well with creamy or tangy dressing and you can combine them with other shredded vegetables for a colourful salad that looks beautiful on the plate.
Today I thought I’d grill some of the cabbage, combine it with fresh and crisp shredded cabbage and dress it with citrusy dressing and orange segments. I had a similar salad at Char Bar in Calgary a few weeks ago and it has been lingering on my mind until I finally fired up the grill today to make it.
I shredded the raw cabbage as you would for a slaw but kept the grilled cabbage a little larger for a variation in texture. For added crunch I topped the salad with nuts and seeds and for sweetness a few dried cranberries. For garnish I scattered edible flowers from my rooftop garden: Johnny jump-ups (aka viola tricolour) and a few small nasturtium leaves. Whatever garnish you use, make sure it is all edible as everything on the plate must be edible.
1 small green cabbage
1 wedge of a small red cabbage
Olive oil for brushing the cabbage
Segments from 1-2 oranges
Garnish: chopped nuts, pumpkin seeds, dried cranberries etc.
1 tablespoon rice vinegar
Juice from 1 small lemon
2 tablespoons orange juice
1 tablespoon honey
3 tablespoons olive oil
Mix all dressing ingredients in a small jar and shake to emulsify.
Cut the cabbage in half. Shred one half as you would for coleslaw and place in a bowl.
Shredd the red cabbage and add to the bowl.
Cut the remaining half green cabbage into wedges and brush with olive oil.
Heat up a grill and place the cabbage wedges on the grill, cooking the cabbage until it is charred in spots and slightly wilted. It may fall apart as it grills, that is okay, just grill the pieces as you go. When done, remove and place in a bowl.
Cut the grilled cabbage into larger pieces and add to the raw cabbage.
Spoon some of the dressing over, add salt and mix to combine.
Scoop out generous portions and place in salad bowls.
Arrange orange segments around and top with the nuts, seeds and cranberries.
Garnish with flowers and leaves (or microgreens).
Serve with a wedge of lemon on each plate and extra dressing on the side.