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Wednesday, July 9, 2014

Fire-Roasted Slaw

Fire-Roasted Slaw


  • 1/2 head  green cabbage (about 1 1/2 lbs.), outer leaves discarded, quartered
  • 6 large scallions
  • 1 tablespoon EVOO, plus more for brushing
  • Salt and pepper
  • 3 tablespoons mayonnaise
  • 3 tablespoons mirin (rice wine)
  • 1 cup shredded carrots


  1. Preheat a grill to medium-high. Brush the cabbage and scallions with some EVOO; season with salt and pepper. Grill the cabbage, cut side down, for 2 minutes, then rotate a quarter turn and grill another 2 minutes. Repeat on the other cut side. Meanwhile, grill the scallions until just tender, 2 to 4 minutes; let cool slightly.
  2. Cut out the cabbage core and discard. Thinly slice the cabbage leaves and scallions.
  3. In a large bowl, whisk together the mayonnaise, mirin and 1 tbsp. EVOO. Add the cabbage, scallions and carrots; toss to coat and season with salt and pepper.


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