Charred Cabbage Slaw with Lime Avocado Dressing
A great summer salad to have on hand for all gatherings and BBQs. The cabbage is charred. Then, it's sliced and tossed with carrots. They're mixed in a creamy avocado lime dressing.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 6
Ingredients:
1 Cabbage
1 tbsp Vegetable oil
1 Carrot (scrubbed and grated)
a bunch of Parsley (chopped )
2 tsp Sesame seeds
For the dressing:
2 Avocado (halved and stones removed)
1 Lime (juiced )
2 tsp Apple cider vinegar
2 tbsp extra virgin olive oil
½ tsp Smoked paprika
Salt & pepper
Recipe:
- Halve the cabbage lengthwise, then cut each half into two wedges, leaving the stem intact. If the cabbage is big, cut each half into four wedges.
- Heat a griddle pan over medium-high heat until it's very hot.
- Brush the cut sides with oil. Grill each side for 3 minutes until well charred. Work in batches if needed. Resting a heatproof weight, such as a frying pan, on the wedges will help them char better. Set it aside on a chopping board to cool for a few minutes.
- Cut away and discard the tough cores from the charred cabbage. Then, slice it into 1cm strips and add it to a mixing bowl. Mix through the carrot and parsley, then set it aside.
- Put the dressing ingredients in a food processor, season, and then blend until very smooth. Unite ingredients in the bowl, merging them into a mixture. Scatter with the sesame seeds to serve.
How to store
Keep covered in the fridge for up to 3 days.
