Fusion·Side Dish
Charred Red Cabbage & Carrot Salad
A warm, savory-sweet salad featuring deeply charred red cabbage, thick carrot ribbons, and red onions, seasoned with aromatic garam masala and finished with a honey-rice vinegar dressing.
Prep
15m
Cook
20m
Total
35m
Serves
6
Method
- 01
Prepare the vegetables by coring the red cabbage and cutting it into 1-inch thick slices. For larger heads, quarter before slicing to ensure fork-friendly pieces. Thickly slice the red onion and set aside.
Watch · 0:28
- 02
Grease a foil-lined sheet pan with vegetable oil. Arrange the cabbage slices on the pan, ideally cut-side up to maximize contact. Drizzle with approximately 2 tablespoons of vegetable oil and place under the broiler on high for about 5 minutes until the edges are nicely charred.
Watch · 1:52
- 03
Remove the pan and use a spatula or tongs to flip the cabbage pieces to the uncharred side. Return to the broiler for a few more minutes, watching closely as the second side will char faster than the first.
Watch · 2:27
- 04
Scatter the sliced onions over the charred cabbage. Use a vegetable peeler to shave long, thick ribbons of carrot directly over the top of the mixture. Broil for another 3 minutes until the carrots and onions begin to soften.
Watch · 3:08
- 05
Season the vegetables with a generous amount of kosher salt, garam masala, and cayenne pepper. Toss everything thoroughly with tongs, then gather the mixture toward the center of the pan for concentrated heat. Broil one last time until the cabbage is tender and deeply charred.
Watch · 4:18
- 06
Transfer the charred vegetables to a serving bowl. Drizzle with honey, rice vinegar, and olive oil. Toss well to combine, adjust seasoning with more salt or vinegar if needed, and garnish with sliced green onions before serving.
Watch · 5:46
From Chef John
“Please always be friendly to your forks.”
“Undersalted vegetables don't taste good.”
“You are after all the babish of your charred red cabbage.”