Charred Cabbage and Radish Slaw with Ginger
Cabbage charred hard in a hot skillet, then tossed with crisp raw cabbage, radishes, scallions, and a lime and ginger dressing.
Why you'll love Charred Cabbage and Radish Slaw with Ginger
Most slaw is raw. This one is half charred, and that is what makes it special. Half the cabbage goes into a very hot skillet and stays there until the edges blacken in spots, which turns it smoky, sweet, and tender. Tossed with the other half still raw, plus radishes and scallions, you get soft and crisp, smoky and fresh, in every forkful.
The dressing is lime, fresh ginger, a little tamari, and avocado oil, sharp and warm without any sugar. Dressing the charred cabbage while it is still warm lets it soak up the ginger and lime, and the raw cabbage and radishes go in after so they stay crunchy.
It is a slaw for grilled pork, chicken thighs, fish tacos wrapped in lettuce, or a burger patty, and it keeps well enough for leftovers the next day.
Quick overview: This Charred Cabbage and Radish Slaw with Ginger takes 15 min of hands-on time and about 25 min in all and makes 4 servings, each about 1 1/2 cups. You'll need a skillet.
Ingredients
- 1/2 large head green cabbage (about 1 1/2 lb), cored
- 3 tbsp avocado oil, divided
- 1/2 tsp fine sea salt, divided
- 6 radishes, thinly sliced
- 3 scallions, thinly sliced
- 2 tbsp fresh lime juice
- 2 tsp finely grated fresh ginger
- 1 1/2 tsp tamari Label: water, soybeans, and salt
- 1/4 cup chopped cilantro
- 2 tsp sesame seeds, toasted
Instructions
- Cut the cabbage: Cut the cabbage in half. Slice one half into 1-inch-thick wedges for charring, keeping a bit of core on each so it holds together. Thinly shred the other half.
- Char: Heat a large cast iron or heavy skillet over high heat until very hot. Brush the cabbage wedges with 1 tablespoon of the avocado oil and sprinkle with 1/4 teaspoon of the salt. Lay them in the pan and cook without moving for 3 to 4 minutes a side, until blackened in spots and tender at the edges.
- Chop and dress warm: Move the charred wedges to a board, cut out the core, and chop them into bite-size pieces. Whisk the lime juice, ginger, tamari, remaining 2 tablespoons of avocado oil, and remaining 1/4 teaspoon of salt in a large bowl, then toss in the warm charred cabbage so it soaks up the dressing.
- Add the raw vegetables: Add the shredded raw cabbage, radishes, and scallions and toss well.
- Finish: Scatter the cilantro and toasted sesame seeds over the top and serve warm or at room temperature.
Storage and leftovers
Refrigerate leftovers in a sealed container for up to 3 days. The raw cabbage softens slightly and the flavors meld.
Serve it cold or at room temperature. Toss again before serving.
Variations
- Red cabbage: Use red cabbage, or half red and half green, for color.
- With carrot: Add a shredded carrot along with the raw cabbage.
- Napa cabbage: Use napa cabbage for the raw half for a softer, sweeter slaw.
- With heat: Add a thinly sliced jalapeño or a spoonful of homemade chili oil.
Notes and tips
- Get the pan very hot: Charring needs high heat. If the cabbage steams instead of blackening, the pan was not hot enough.
- Open a window: Charring cabbage smokes. Turn on the fan before you start.
- Use fresh ginger: Grated fresh ginger is bright and warm. Ground ginger tastes dusty here.
- Toast the sesame: A minute in a dry skillet brings out its nutty flavor.
Nutrition and mindful eating
- Cabbage is a cruciferous vegetable, rich in vitamin C and vitamin K, and filling for very few carbohydrates.
- Charring brings out the cabbage's natural sweetness through browning, so the slaw tastes rich without any added sugar.
- Fresh ginger brings warmth and a bright bite, and avocado oil is the real fat that carries it.
- Radishes add crunch, color, and a peppery note, and they are cruciferous too.
- As you eat, notice the contrast between the smoky, tender charred cabbage and the cold crunch of the raw vegetables, and how many different textures can come from one simple vegetable.
Frequently asked questions
Have a question about this Charred Cabbage and Radish Slaw with Ginger? Start here, with the questions people ask most.
Can I char the cabbage on a grill?
Yes. Grill the oiled wedges over high heat for 3 to 4 minutes a side, until charred in spots.
Can I skip the charring?
You can make it all raw, and it will still be good. The charred half is what gives it depth.
What can I use instead of tamari?
Coconut aminos works and makes the dressing a little sweeter.
What can I serve it with?
Grilled pork, chicken thighs, fish wrapped in lettuce, or a burger patty.
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