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.
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)
Instructions
- Prepare the VegetablesRemove 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 VegetablesIn 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 CabbageHeat 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 DressingIn 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 SaladCombine 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 EnjoyServe 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.