Charred Cabbage Salad
This refreshing Charred Cabbage Salad is enhanced by the rich flavors of Pecan Dukkah and creamy Chile-Lime Butter, making it a delightful side dish.
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.
Notes
Serve the salad warm for the best flavor and texture.