Grilled Cabbage Caesar Salad
1
- Prep Time15 min
- Total Time30 min
- MakesServes 4
Produced by Aimee Nishitoba; photo, Christie Vuong; food stylist, Ashley Denton; prop Stylist, Nicole Billark.
While often associated with winter braises, cabbage is actually sweetest and crispiest in summertime. Here, wedges are grilled until the edges curl and smoke, then topped with a protein-rich, Caesar-ish dressing and served warm. Blitzed potato chips swap in for croutons and a ripple of chilies brings the heat.
Ingredients
1 medium cabbage (caraflex, green or savoy), about 900 g
4 tbsp extra-virgin olive oil, divided
2 1/2 tsp salt, divided
1 1/4 tsp black pepper, divided
3/4 cup silken tofu, about 170 g or 1/3 454-g pkg
2 garlic cloves, chopped
3/4 cup mayonnaise
1/2 cup finely grated parmesan, plus more for garnish
1 1/2 tbsp red wine vinegar
2 tsp Dijon mustard
1 lemon, zested and halved, divided
Hot sauce or Calabrian chilies, to garnish
2 cups potato chips, crushed (see tip)
Instructions
Preheat barbecue to medium-high.
Cut cabbage in half through the core, then each half into 4 wedges. Rub wedges with 2 tbsp oil, then season with 2 tsp salt and ¾ tsp pepper.
Grill wedges until edges are charred but cabbage is slightly firm in the core, about 5 min per side. Transfer to a plate to cool slightly.
Meanwhile, blend tofu with garlic in a small food processor until smooth. (Or use a handheld blender and small carafe.) Add mayo, parmesan, vinegar, Dijon, zest and juice from half the lemon and remaining ½ tsp each salt and pepper. Blend until smooth. Taste and adjust seasoning.
Spoon or brush cut sides of grilled wedges with some of the tofu dressing, pushing it gently in between leaves.
Drizzle hot sauce or Calabrian chilies onto remaining dressing. Do not mix. Pour on a serving platter, creating a marbled effect. Arrange cabbage wedges on top. Drizzle extra hot sauce overtop if desired. Garnish with more parmesan and crushed potato chips. Cut remaining lemon half into wedges and serve alongside salad.
Kitchen tips
- Crushing the potato chips allows them to stick to the leaves. Leave them whole for more drama. Kettle-cooked spicy dill pickle chips or Hickory Sticks are especially good. If using a food processor for the dressing, pulse the potato chips in it first then set aside on paper towels until needed. Otherwise, a mortar and pestle or sealed freezer bag will do.
- Nutritional yeast can replace some or all of the parmesan in the dressing. Full- or reduced-fat cottage cheese can replace the tofu.
- Both the dressing and the grilled cabbage can be made in advance. The cabbage can also be cooked in a skillet on the stovetop.
Find more easy weeknight dinners, including Cauliflower Farro Bowls and Toasted Orzo, Chickpea and Tomato Stoup.
Find more delicious recipes for cabbage.
Tara O’Brady is an award-winning food writer, culinary host and consultant who has worked on a variety of television projects.
