Slaw of Attraction

a simple summer side worthy of the spotlight

Happy long weekend to all our favorite people here in The Broiler Room. We hope you got some good shit planned to help you relax after another difficult week. In the interest of getting you outside, away from your phone and into the sun, we’ve got a recipe that will perfectly pair with all your grilling plans. No grilling plan? Well now you have one.

If you’ve never grilled greens before, you’ve been depriving your taste buds of a surprisingly delicious treat. We told you about our love of grilled lettuce and now we’ve grabbed an even heartier green: cabbage. We’ve updated your classic coleslaw to give it a shitton more flavor and way more bang for your buck. And lord knows we’re all counting our bucks these days. Leave that deli mayo monstrosity behind that you usually grab and make a slaw worthy of a spot on your plate.

Charred Cabbage and Lime Slaw

Makes enough for 4-6 people as a side

¼ cup rice vinegar

2 tablespoons lime juice, about 1 good lime or 4 shittty ones

½ teaspoon sambal oelek or sriracha 

2 cloves garlic, minced 

2 teaspoons peanut oil

2 teaspoons toasted sesame oil

1 teaspoon of minced ginger

1 teaspoon agave

½ teaspoon soy sauce or tamari

1 head green cabbage, cut into 2 inch thick wedges

½ a red onion, thinly sliced

¼ cup minced cilantro 

⅓ cup toasted, chopped peanuts or sesame seeds

In a small glass, whisk together the vinegar, lime juice, sambal oelek, garlic, oils, ginger, agave, and soy sauce. Yeah, that’s the dressing so you can set that shit aside for now.

Lightly brush the cabbage wedges with a high heat oil like peanut and sprinkle them lightly with salt. When you’re ready to grill, oil the grate and get the heat up to around 400 degrees. Once the grill is primed, use a pair of tongs and place your wedges on the grill. We set our wedges at a slight angle because if you line em up parallel with the grill grate, be prepared to lose some leaves. Grill those motherfuckers for about 3 minutes on each side or until you start to see the leaf tips get a good singe. Once they look good to you, take em off to cool. 

When the wedges have cooled slightly, slice them up into the thinnest ribbons you can manage. Toss them in a large bowl with sliced onion, and most of the cilantro and peanuts. Drizzle over the dressing and toss. Serve warm or at room temp with the rest of the peanuts and cilantro on top.

This is also good cold but damn do we love it a little warm. Hope y’all do too.

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Thanks again for joining us here in The Broiler Room. Your support means a lot to us. Any dishes you wanna see around here? Let us know. 

Michelle and Matt