Charred Red Cabbage & Carrot Salad Recipe

If you’re looking for a vibrant, smoky, and nutritious salad, the Charred Red Cabbage & Carrot Salad recipe is just the thing for you! This dish combines bold, earthy flavors with a hint of sweetness and a smoky edge. Whether you’re serving it as a side dish or enjoying it as a light meal, this salad is bound to impress. It’s simple enough for weeknights yet sophisticated enough for entertaining.

A Brief History Of Charred Red Cabbage & Carrot Salad Recipe:

Charred salads have been a culinary trend for years, with their roots in the desire to bring out the natural flavors of vegetables through fire. Grilling or charring vegetables adds a depth of flavor that elevates even the simplest ingredients. Red cabbage, known for its slightly peppery taste, becomes tender and smoky when charred, while carrots add natural sweetness and crunch. This combination reflects the growing appreciation for turning humble vegetables into star ingredients.

Charred Red Cabbage & Carrot Salad Recipe

Pinklady

Charred salads have been a culinary trend for years, with their roots in the desire to bring out the natural flavors of vegetables through fire. Grilling or charring vegetables adds a depth of flavor that elevates even the simplest ingredients.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Salad

Servings 2

Calories 150 kcal

Equipment

• Cutting board and knife
• Large bowl
• Grill pan or skillet
• Tongs
• Small mixing bowl (for dressing)
• Whisk or fork

Ingredients

  

• 1 medium head of red cabbage
• 4 large carrots, peeled and julienned
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and black pepper to taste
• ¼ cup fresh parsley, chopped
• ¼ cup roasted sunflower seeds or pumpkin seeds (optional)
• Juice of 1 lemon
• 1 tablespoon honey (or maple syrup for a vegan option)
• 2 tablespoons tahini (optional, for a creamy dressing)

See also  Pretzel Recipe

Instructions

 

• Prepare the Vegetables

  Remove the outer leaves of the red cabbage and cut it into thick wedges, ensuring the core holds the layers together.

  Peel the carrots and julienne them using a sharp knife or a mandoline slicer for uniform strips
• Season the Vegetables

  In a large bowl, toss the cabbage wedges with 1 tablespoon of olive oil, smoked paprika, cumin, salt, and black pepper.

  Set the julienned carrots aside; they will remain raw for a crunchy contrast.
• Char the Cabbage

  Heat a grill pan or skillet over medium-high heat. Once hot, place the seasoned cabbage wedges on the pan.

  Let them cook for about 2-3 minutes per side, pressing gently with tongs to ensure even charring. The edges should look blackened but not burnt.

  Remove the cabbage from the pan and let it cool slightly before slicing it into smaller pieces.
• Prepare the Dressing

  In a small bowl, whisk together the remaining olive oil, lemon juice, honey (or maple syrup), and tahini (if using). Adjust seasoning to taste.
• Assemble the Salad

  Combine the charred cabbage, raw carrots, and parsley in a large serving bowl.

  Drizzle the dressing over the salad and toss gently to coat.

  Sprinkle with roasted sunflower or pumpkin seeds for added crunch, if desired.
• Serve and Enjoy

  Serve immediately as a warm salad or chill in the fridge for a refreshing cold salad. This dish pairs wonderfully with grilled meats, fish, or crusty bread.

Video

Keyword Charred Red Cabbage & Carrot Salad Recipe

Similar Recipes to Try:

Grilled Zucchini and Corn Salad – A smoky, summery side dish with fresh lime dressing.

Roasted Beet and Kale Salad – A hearty, nutrient-packed salad with tangy goat cheese.

Carrot and Raisin Salad – A simple, sweet salad with a creamy dressing.

Warm Potato and Arugula Salad – A comforting salad with a mustard vinaigrette.

Smoked Eggplant and Tomato Salad – A rich and smoky Middle Eastern-inspired dish.

Frequently Asked Questions About Charred Red Cabbage & Carrot Salad Recipe:

1. Can I make this salad ahead of time?

Yes! You can char the cabbage and prepare the dressing in advance. Store them separately in the fridge and assemble just before serving.

2. What can I use instead of red cabbage?

Green cabbage or Napa cabbage can be used, but red cabbage adds a vibrant color and slightly peppery flavor.

3. Is this recipe vegan?

Yes, if you substitute honey with maple syrup and skip the optional tahini.

4. What other toppings can I add?

Try crumbled feta cheese, dried cranberries, or toasted almonds for added texture and flavor.

5. Can I use a regular skillet instead of a grill pan?

Absolutely! A regular skillet will still provide great charred edges, though it won’t have grill marks.

6. What protein pairs well with this salad?

Grilled chicken, salmon, or tofu are excellent options.

7. How do I store leftovers?

Store in an airtight container in the fridge for up to 2 days. The cabbage may soften over time but will still taste delicious.

8. Can I make this salad spicy?

Add a pinch of chili flakes or a dash of hot sauce to the dressing for a spicy kick.

9. What’s the best way to julienne carrots?

A mandoline slicer is the easiest tool, but a sharp knife works just as well with some patience.

10. Can I grill the cabbage outdoors?

Yes, grilling the cabbage on an outdoor grill adds even more smoky flavor. Just ensure the grill grates are clean and preheated.

Conclusion:

The Charred Red Cabbage & Carrot Salad is more than just a recipe—it’s an exploration of how simple vegetables can be transformed into something extraordinary. Its balance of smoky, sweet, and tangy flavors makes it a memorable addition to any meal. Whether you’re cooking for yourself or hosting a dinner party, this salad is a winner.

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