Ember-Roasted Slaw With Mint
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 3tablespoons cider vinegar, plus more to taste
- 3tablespoons granulated sugar, plus more to taste
- 3tablespoons vegetable oil
- 1tablespoon Düsseldorf or Dijon-style mustard
- ½ to 1teaspoon caraway seeds
- Sea salt and freshly ground black pepper
- 1head savoy cabbage (about 2 pounds), quartered lengthwise through core
- ¼cup thinly sliced fresh mint
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
134 calories; 7 grams fat; 0 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 3 grams protein; 416 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Light a charcoal or wood-burning grill and let the coals burn down to glowing embers.
- Step 2
Meanwhile, make the dressing: In a large bowl, whisk the vinegar and sugar until sugar dissolves. Whisk in the oil, followed by the mustard and caraway seeds. Season to taste with salt and pepper.
- Step 3
Lay the cabbage quarters directly on the coals and roast until all sides are charred, turning with tongs, about 2 minutes per side. Transfer to a sheet pan and let cool.
- Step 4
Discard the tough core of the cabbage then thinly slice the cabbage crosswise. Add the sliced cabbage to the dressing and toss to coat. Season with salt, sugar and vinegar to taste. Refrigerate until serving and serve within a couple hours of mixing. Just before serving, stir in the mint.
Private Notes
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Cooking Notes
Carole
I always cut back on sugar, but this needed more cutting, like maybe only use 1 tblsp. Also, next time I would grill the savoy cabbage on low heat and let it soak up more smoke (and cook a bit) without burning the edges. Flavor was good but cabbage didn't soak up dressing enough and was fairly tough. Perhaps cooking slower and longer would help.
Kelly
Fun to try but very sweet dressing. I'd cut back or remove.
Ken
A variation on this. Roasted half a cabbage on a gas grill, using a vegetable grilling basket. Cooked too long, but still usable. Then put the cabbage, cut into pieces, plus carrot, pesto, homemade mayo, and ground pepper in the food processor. A few pulses. Unaccountably, the result is very tasty.
Martin Bartels
Also, most of us have one charcoal grill, so you have to think about your prep: cook this over hot coals, then let the leftover coals re-light your grill for the short proteins (shrimp, pork, steak). The slaw will chill in the freezer or fridge.
Car
I liked it better leaving the cabbage on the grate with the lid on the grill. It became tender and smokey and soaked up the dressing well.
LynnATX
Agree to cut back on the sugar...otherwise was Delicious!
MC
carrots, too, per the photo?
Betty Rauch
do you think this could be done under the oven broiler?
Martin Bartels
Also, most of us have one charcoal grill, so you have to think about your prep: cook this over hot coals, then let the leftover coals re-light your grill for the short proteins (shrimp, pork, steak). The slaw will chill in the freezer or fridge.
Martin Bartels
The vinegar/sugar mix should hit you on the back of your tongue when you taste it. Add thin-sliced radicchio for a bit of bitter and color. The seasoning after the mix is to taste, but will need a dash of salt, pepper, and sugar (or honey). It’s a great slaw because of the smoke!
Stephanie
It's fall! I was thinking a little maple syrup instead of sugar, and I'd skip the oil--maybe a drop of tahini in its place.
Ken
A variation on this. Roasted half a cabbage on a gas grill, using a vegetable grilling basket. Cooked too long, but still usable. Then put the cabbage, cut into pieces, plus carrot, pesto, homemade mayo, and ground pepper in the food processor. A few pulses. Unaccountably, the result is very tasty.
Carole
I always cut back on sugar, but this needed more cutting, like maybe only use 1 tblsp. Also, next time I would grill the savoy cabbage on low heat and let it soak up more smoke (and cook a bit) without burning the edges. Flavor was good but cabbage didn't soak up dressing enough and was fairly tough. Perhaps cooking slower and longer would help.
Kelly
Fun to try but very sweet dressing. I'd cut back or remove.
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