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.
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- 1/2 cup fresh lime juice
- 2 teaspoons sugar
- 2 tablespoons Sambal
- 1/4 cup olive oil
- 1 Savoy cabbage, trimmed and cut into eight pieces
- 1 tablespoon canola oil
- 2 tablespoon cilantro leaves
- 1/4 cup roasted peanuts
In a bowl, whisk together the lime juice, sugar and sambal. Once the sugar dissolves, add the olive oil. Set aside.
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.
Toss the grilled cabbage in the vinaigrette and garnish with the cilantro leaves and peanuts.