One of my fondest memories is gathering with family and friends during summer cookouts, where laughter filled the air and delicious food was always on the grill. As I reminisced about those blissful afternoons, I decided to create a dish that embodies the warmth and spirit of those gatherings — a Charred Cabbage Salad. The smoky, charred flavor of grilled cabbage combined with a delightful mix of crunchy Pecan Dukkah and zesty Chile-Lime Butter takes me right back to those joyous moments. This salad is a vibrant and flavorful addition to your next cookout, and I can’t wait to share it with you!
Why You’ll Love This Recipe
- Quick prep and minimal cleanup: You can whip up this dish in no time!
- Family-favorite appeal: Everyone will love the unique flavor of charred cabbage.
- Comforting flavors: The combination of spices and butter creates a cozy dish that’s perfect for any occasion.
- Budget-friendly: Cabbage is an affordable ingredient that doesn’t compromise taste.
Ingredients
- pecan halves
- white sesame seeds
- coriander seeds
- cumin seeds
- kosher salt
- Aleppo pepper
- de árbol chiles
- unsalted butter
- lime zest
- fresh lime juice
- garlic
- smoked paprika
- savoy cabbage
- olive oil
- mixed fresh herbs
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into creating this delightful Charred Cabbage Salad. First up, we’ll prepare the Pecan Dukkah.
Preheat your oven to 325°F. Spread the pecans, sesame seeds, coriander, and cumin seeds on a rimmed baking sheet. Pop them in the preheated oven and let them toast for about 9 to 10 minutes. Keep an eye on them, as we want them to be fragrant but not burnt. Once cooled, pulse in a food processor until finely chopped. Mix it with salt and Aleppo pepper and set it aside.
Next, let’s make that fabulous Chile-Lime Butter. Toast the de árbol chiles and cumin seeds in a dry skillet until they’re aromatic — just about a minute will do! Grind them into a fine powder. In a stand mixer, combine this mix with softened butter, lime zest and juice, salt, grated garlic, smoked paprika, and black pepper. Beat it until the butter is light and creamy. Transfer it to an airtight container and store it in the refrigerator while we prepare our salad.
Now, it’s time for the main event — the salad! In a large bowl, mix 2 tablespoons of your Chile-Lime Butter with fresh lime juice. Preheat your grill to a high temperature, around 450°F to 500°F. Toss your cabbage leaves with olive oil, kosher salt, and black pepper until they’re evenly coated. Grill them in batches, flipping frequently until you see those beautiful char marks. This should take about 2 to 5 minutes per batch.
Once grilled, toss the charred cabbage leaves in the bowl with the Chile-Lime Butter mixture until they’re well coated. Sprinkle with Pecan Dukkah and fresh herbs. Serve warm and enjoy the delightful blend of flavors!
Pro Tips for Making This Recipe
- For the best texture, remove any tough outer leaves from the cabbage before grilling.
- Flip the leaves often while grilling to prevent them from cooking too quickly or catching fire.
- Don’t skimp on the seasonings; they really elevate the flavor, so feel free to adjust to your taste.
How to Serve
This Charred Cabbage Salad pairs beautifully with grilled meats like chicken or steak, making it a fabulous choice for cookouts. You could also serve it alongside some roasted vegetables for a wholesome vegetarian option. For a complete meal, add a chilled glass of white wine or sparkling lemonade. As for garnishing, consider some lemon wedges on the side or a drizzle of more Chile-Lime Butter right before serving!
Make Ahead and Storage
This salad can be prepped a day ahead! The Pecan Dukkah and Chile-Lime Butter can be stored in the fridge for about two weeks. As for the grilled cabbage, while it tastes best fresh, you can keep leftovers in an airtight container in the fridge for up to three days. Reheat on the skillet over medium heat, but beware of overcooking it and losing that delightful char.
FAQ
- Can I make this gluten-free? Absolutely! All the ingredients are naturally gluten-free, so enjoy without worry.
- What if I don’t have a grill? You can achieve similar results using a grill pan on the stove or even broiling in your oven.
As you gather around the table, I hope this Charred Cabbage Salad brings as much joy to your family as it does to me. It perfectly captures the essence of summer cookouts and will surely become a favorite in your home. Let me know how it turns out — I’d love to hear your thoughts!
Charred Cabbage Salad
Ingredients
Pecan Dukkah
- ½ cup pecan halves
- ¼ cup white sesame seeds
- 1 ½ tsp coriander seeds
- ¾ tsp cumin seeds
- 1 tsp kosher salt
- ½ tsp Aleppo pepper
Chile-Lime Butter
- 5 medium de árbol chiles toasted
- ¼ tsp cumin seeds toasted
- 1 cup unsalted butter softened
- 2 tsp grated lime zest
- 1 ½ tbsp fresh lime juice
- 2 tsp kosher salt
- 1 medium garlic clove grated
- ¼ tsp smoked paprika
- ¼ tsp black pepper
Charred Cabbage Salad
- 2 tbsp Chile-Lime Butter softened
- 1 tbsp fresh lime juice
- 1 small (2 pound) savoy cabbage halved lengthwise, cored, leaves separated
- 3 tbsp olive oil
- ½ tsp kosher salt plus more to taste
- ¼ tsp black pepper plus more to taste
- 1 tbsp Pecan Dukkah
- 2 tbsp mixed fresh herbs roughly chopped
Instructions
- Preheat oven to 325°F. Spread pecans, sesame seeds, coriander seeds, and cumin seeds on a rimmed baking sheet and bake for 9 to 10 minutes until lightly toasted. Cool and pulse in a food processor with salt and Aleppo pepper. Store in an airtight container.
- Grind chiles and cumin seeds in a spice grinder. Mix with softened butter, lime zest, lime juice, salt, garlic, smoked paprika, and black pepper in a mixer until creamy. Store in fridge.
- Combine Chile-Lime Butter and lime juice in a bowl. Preheat grill to high. Toss cabbage leaves with olive oil, salt, and pepper. Grill leaves for 2 to 5 minutes until charred, flipping often.
- Toss charred leaves in the butter mixture, season to taste, and serve topped with Pecan Dukkah and fresh herbs.