Charred Red Cabbage and Carrot Salad
Ingredients
- 2 Tbs vegetable oil, divided
- 2 1/2 lbs red cabbage – halved, cored, and cut into 1-inch slices
- 1/2 red onion, thickly sliced
- 2 large carrots
- 1 tsp kosher salt, plus more to taste
- 1 tsp garam masala or curry powder
- 1/4 tsp cayenne pepper (optional)
- 1 Tbs honey, or to taste
- 1/4 cup seasoned rice vinegar
- 2 Tbs olive oil
- 1/4 cup sliced green onions
Directions
- Line a baking sheet with foil, and grease with a few teaspoons of vegetable oil. Arrange cabbage slices, cut side up if possible, on the sheet, and drizzle remaining vegetable oil evenly over cabbage.
- Set an oven rack about 7 inches from the heat source and preheat the oven’s broiler.
- Broil until the surface of cabbage is lightly charred, 4 to 6 minutes. Times will vary depending on your oven, so watch closely during each charring step.
- Use a spatula and tongs to turn cabbage over; return to the broiler to char the other side of cabbage, 3 to 6 minutes.
- Once both sides of cabbage are lightly charred, scatter over sliced onions and use a vegetable peeler to make long, thick strips of carrot over the top. Arrange carrot strips evenly on top, and return pan to the broiler.
- Broil until carrots and onions begin to soften, about 3 minutes.
- Sprinkle salt, garam masala (or any prepared curry powder), and cayenne, and use tongs to mix evenly. Because vegetables will shrink as they cook, use a spatula to move them in from the edges of the pan, removing empty space between them, and forming a nice, even rectangle.
- Return pan to the broiler; broil until cabbage is tender, and is charred to your liking, a few minutes more.
- Transfer into a bowl, and dress with honey, vinegar, and more salt if needed. Stir in olive oil and green onions. Serve warm, room temperature, or cold.