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Charred Red Cabbage and Carrot Salad
Charred Red Cabbage and Carrot Salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Savory charred red cabbage and carrots drizzled with garam masala, honey, and rice vinegar.
Ingredients:
  • 2 tablespoons vegetable oil, divided
  • 2 1/2 pounds red cabbage - halved, cored, and cut into 1-inch slices
  • 1/2 red onion, thickly sliced
  • 2 large carrots
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon garam masala or curry powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 tablespoon honey, or to taste
  • 1/4 cup seasoned rice vinegar
  • 2 tablespoon olive oil
  • 1/4 cup sliced green onions
Instructions:
  • Prepare a baking sheet by lining it with foil and greasing it lightly with a few teaspoons of vegetable oil. Lay the cabbage slices on the sheet, cut side up if feasible, and evenly drizzle the remaining oil over the cabbage.
  • Position the oven rack 7 inches from the heat source and preheat the broiler.
  • Broil cabbage until lightly charred, about 4 to 6 minutes, keeping a close eye on it as oven times may vary.
  • Flip the cabbage using a spatula and tongs, then place it back under the broiler to char the other side for 3 to 6 minutes.
  • After lightly charring both sides of the cabbage, generously sprinkle sliced onions over it, then use a vegetable peeler to create long, thick strips of carrot on top. Arrange the carrot strips evenly and place the pan back under the broiler.
  • Broil until carrots and onions are just starting to soften, approximately 3 minutes.
  • Evenly distribute salt, garam masala (or any prepared curry powder), and cayenne using tongs to mix. As vegetables shrink while cooking, fill empty spaces between them with a spatula to create a neat, rectangular shape.
  • Place the pan back under the broiler and broil until the cabbage is tender and has reached your desired level of char, only for a few more minutes.
  • Transfer the mixture into a bowl. Drizzle with honey, vinegar, and additional salt to taste. Mix in olive oil and chopped green onions. Enjoy warm, at room temperature, or chilled.

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