This Peanut Lime Charred Cabbage Salad combines pan seared cabbage with sesame edamame and serves it with a creamy peanut sauce. Easy to make, gluten-free and a great source of plant protein.
- 2 tbsp avocado or olive oil
- 3 cloves garlic, thinly sliced
- 1 lb head of cabbage
- 3 scallions, roots trimmed
- Zest and juice of 1 lime
- 4 tsp toasted sesame oil
- 1 fresno pepper, diced
- 1/3 cup cilantro, stems removed and minced
- 1 tbsp maple syrup
- 1 1/2 cups frozen edamame, thawed
- 1/4 cup roasted peanuts, chopped
- Cooked rice
- Kosher salt
Peanut Ginger Sauce
- 4 tbsp natural peanut butter
- 1 tbsp tamari
- 1 tbsp rice wine vinegar
- 2–3 tsp maple syrup
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- Prepare the cabbage by removing the outer leaves then cutting your cabbage directly in half through the core to keep the wedges intact. Cut each half into 2-3 wedges depending on the thickness of the cabbage.
- Add the oil to a heavy bottom pan over medium heat. Once hot, add the garlic and sauté for 1-2 minutes until golden then transfer to a dish and set aside.
- Place the cabbage wedges in the pan cut side down in the oil and allow to sear undisturbed for 7-8 minutes each side or until well charred on all sides. Once the cabbage is charred to your liking, sprinkle generously with salt then remove from heat and allow to rest.
- While the cabbage is cooking, add the scallion stalks directly into the pan. Allow the scallions to sear for 1-2 minutes on both sides then transfer to a cutting board and thinly slice.
- When the cabbage has cooled slightly, remove the cores and roughly chop it then transfer to a large mixing bowl. Add the lime zest and juice along with 2 teaspoons of sesame oil and another pinch of salt. Using your hands, scrunch and massage the cabbage with the dressing. Add the scallions, pepper, cilantro, and maple syrup, then toss again to combine.
- To a separate bowl, combine the edamame and remaining 2 teaspoons of sesame oil. Toss together and set aside.
- For the peanut sauce, add the peanut butter, tamari, rice vinegar, maple syrup, garlic powder and ginger to a bowl and whisk together until it thickens. Add 3-4 tablespoons of water and whisk again until smooth. Adjust the consistency more by whisking in 1 tablespoon of water at a time until your desired consistency is reached.
- To assemble, portion out your rice and top with some of the cabbage salad. Top the salad with some of the garlic chips, the edamame, and peanuts. Drizzle with the peanut sauce and enjoy.
Char the cabbage as much as you like. How long it takes your cabbage to char to your desired doneness will be dependent on how how thick your cabbage is. Generally, I find that charring each side for 8 minutes in a heavy bottom pan is a good guideline to start with. You may need less time for thinner wedges and more time if your wedges are really thick.
Massage the cabbage to soften the cabbage more. This means to scrunch and rub the leaves in the dressing, which will help soften the cabbage more.
Roast the cabbage instead. If preferred, preheat the oven to 425F. Roughly chop the cabbage and place on a baking tray with 1-2 tbsp oil and a generous sprinkle of salt. Toss to coat then roast for 25 minutes or until the cabbage has started to crisp around the edges. You may not get the same level of char, but it will create less hands on time.
Keywords: charred cabbage salad