Charred Red Cabbage and Carrot Salad Recipe

Cook Time: 20 minutes

Ingredients

• 2 tablespoons vegetable oil, divided
• 2 1/2 pounds red cabbage, halved, cored, and cut into 1-inch slices
• 1/2 red onion, thickly sliced
• 2 large carrots
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon garam masala or curry powder
• 1/4 teaspoon cayenne pepper (optional)
• 1 tablespoon honey, or to taste
• 1/4 cup seasoned rice vinegar
• 2 tablespoons olive oil
• 1/4 cup sliced green onions

Directions

Step 1: Preheat your oven's broiler and line a baking sheet with foil. Grease the foil with a few teaspoons of vegetable oil.

Step 2: Arrange the cabbage slices on the prepared baking sheet, cut side up, if possible. Drizzle the remaining vegetable oil evenly over the cabbage.

Step 3: Place an oven rack about 7 inches from the heat source and broil the cabbage for 4 to 6 minutes, or until the surface is lightly charred. Keep an eye on it, as broiler times may vary.

Step 4: Using a spatula and tongs, flip the cabbage slices over and return them to the broiler to char the other side for another 3 to 6 minutes.

Step 5: Once both sides of the cabbage are lightly charred, scatter the sliced onions over the cabbage. Then, using a vegetable peeler, make long, thick strips of carrot and evenly arrange them on top of the cabbage.

Step 6: Return the pan to the broiler and cook for about 3 minutes, until the carrots and onions begin to soften.

Step 7: Sprinkle the cabbage with kosher salt, garam masala (or curry powder), and cayenne pepper (if using). Mix everything evenly with tongs.

Step 8: As the vegetables shrink while cooking, use a spatula to move them in from the edges of the pan. Form a nice, even rectangle by removing any empty space between the vegetables.

Step 9: Return the pan to the broiler and broil for a few more minutes, until the cabbage is tender and charred to your liking.

Step 10: Transfer the vegetables into a bowl. Dress with honey, rice vinegar, and more salt if needed. Stir in olive oil and green onions.

Step 11: Serve the dish warm, at room temperature, or cold.

Nutrition Facts

Nutrient	Amount per Serving
Calories	161
Total Fat	9g
Saturated Fat	1g
Cholesterol	0mg
Sodium	278mg
Total Carbohydrate	19g
Dietary Fiber	6g
Total Sugars	10g
Protein	3g
Vitamin C	67mg
Calcium	95mg
Iron	2mg
Potassium	581mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History of Origin:

The Charred Red Cabbage and Carrot Salad is a modern twist on traditional cabbage dishes, inspired by the rich flavors of Indian cuisine. The use of garam masala, a staple in Indian spice blends, highlights its culinary influence. Cabbage has been a key ingredient in numerous cultures for centuries, often used in pickles, soups, and stews. The technique of charring vegetables, particularly cabbage, under a broiler to achieve a smoky flavor, is a relatively recent innovation in the Western world, drawing inspiration from grilling and barbecuing methods found in both Mediterranean and Asian cuisines. This salad reflects a fusion of cultures, combining the smoky, charred vegetables with a tangy honey-vinegar dressing to create a unique, globally influenced dish.

Regional Features:

This salad incorporates regional elements from both Western and Asian cuisines. The charred cabbage technique is commonly used in Mediterranean and Middle Eastern cooking, where grilling vegetables over open flames is a standard method. The addition of garam masala, a blend of spices used in Indian cooking, and the rice vinegar dressing introduces flavors typical of South Asian salads. This fusion of regional cooking styles results in a dish that is flavorful and vibrant, combining the sweetness of honey, the heat of cayenne pepper, and the tang of vinegar to complement the rich smokiness of the cabbage.

Differences from Similar Dishes:

While cabbage salads are common in many cuisines, the Charred Red Cabbage and Carrot Salad stands out due to its preparation method and the use of a broiler to lightly char the vegetables. This gives the cabbage a smoky depth of flavor, which is not typical in raw cabbage salads. Additionally, the inclusion of garam masala and a sweet honey-vinegar dressing distinguishes it from simpler coleslaws or vinaigrette-dressed salads. In contrast to typical coleslaw, which often uses raw cabbage and mayonnaise, this salad brings a unique combination of roasted and spiced vegetables, offering a more complex flavor profile and a slightly warmer, comforting texture.

Where it is Typically Served:

The Charred Red Cabbage and Carrot Salad is a versatile dish that can be served in a variety of settings. It works as a side dish to complement grilled meats or as a standalone vegetarian meal. It is popular in contemporary American cuisine, especially within restaurants that focus on healthy, fusion dishes. The smoky charred cabbage makes it an excellent pairing for barbecued meats, but it can also be served with roasted chicken, tofu, or fish. This dish is equally suitable for casual summer barbecues as it is for festive dinners. It can be served warm, at room temperature, or chilled, making it a flexible choice for any occasion.

Interesting Facts:

Did you know that red cabbage is not only vibrant in color but also rich in antioxidants? The anthocyanins that give red cabbage its purple hue are powerful antioxidants, helping to fight free radicals in the body. These antioxidants also contribute to the cabbage's health benefits, making it an excellent choice for those looking to improve their diet. Interestingly, cabbage is part of the Brassica family, which also includes other nutritious vegetables like broccoli, cauliflower, and Brussels sprouts. Red cabbage is often used in European cuisine for pickling, while in Asian cultures, it is frequently stir-fried or grilled, much like in this charred salad. Additionally, this salad's inclusion of honey and rice vinegar creates a balanced sweet-and-sour flavor profile that is commonly found in Southeast Asian dishes.

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