Grilled Cabbage Wedges with Lime Dressing
Looking for an exciting twist on your classic coleslaw, this version is packed with flavour and easy to prepare. If you don’t have access to a barbecue, char the cabbage wedges in a cast-iron grill pan or non-stick frying pan.
- 1 head green cabbage
- 3 pcs limes – zest from 1 and juice from all three – about ¼ cup freshly squeezed lime juice
- 1/4 cup extra-virgin olive oil
- 1 tsp fish sauce (optional)
- 2 cloves garlic, coarsely chopped
- 1/4 cup fresh cilantro leaves
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 1/4 tsp granulated sugar
- Grapeseed or canola oil
- Lime wedges, for serving
- Preheat a gas or charcoal barbecue to high heat.
- Meanwhile, add the lime juice, zest, olive oil, fish sauce, garlic, cilantro, salt, cayenne, and sugar to a blender and mix until the dressing is uniform colour and the garlic is fully minced; set aside.
- Wash the cabbage and remove any loose, tough outer leaves; cut in half and into 8 evenly sized wedges, make sure some stalk remains on each 8th to hold cabbage together. Do not remove the stalk or inner core. Arrange on a platter and drizzle or brush both sides of wedges with oil.
- Place the wedges on preheated grill. Cover and grill until the edges of each layer are blackened and the cabbage is beginning to soften, about 5 to 7minutes per side.
- Return cabbage wedges to a serving platter and liberally pour the dressing over the wedges; serve immediately and garnish with lime wedges