Charred Napa Slaw

This vibrant slaw features Napa cabbage seared on the grill for a tender-crisp texture and smoky depth. It's tossed with sweet pepper strips, shredded carrots, grilled corn, green onion, and red onion. A creamy peanut-lime dressing, boasting peanut butter, fresh lime, garlic, ginger, and a hint of gochujang, ties all the fresh flavors together for a truly unforgettable side.

Yields: 6-8 servings

Prep time: 25 minutes

Cook time: 10-15 minutes

Ingredients

• 1 medium head Napa cabbage, about 2-2.5 lbs, feel free to substitute green, savoy, or purple

• 2 small sweet red pepper, cored and thinly sliced into strips

• 1 cup shredded carrots, about 2 medium carrots

• 2 ears grilled corn, kernels cut off the cob, grilling instructions in recipe

• 3 green onions, thinly sliced white and green parts

• ½ small red onion, very thinly sliced or finely minced

• 1-2 Tbsp neutral oil, for grilling cabbage

• Toasted sesame seeds, for garnish

• Cilantro, for garnish

  Peanut Lime Dressing

• ¼ cup creamy peanut butter

• 3 Tbsp fresh lime juice, from 2-3 limes

• Zest from 1 lime, about 1 tsp

• 1-2 Tbsp gochujang, adjust for spiciness

• 1 Tbsp soy sauce, or tamari for gluten-free

• 1 Tbsp rice vinegar

• 1 Tbsp honey, maple syrup, or brown sugar, more to taste

• 1 clove garlic, minced

• ½-inch fresh ginger, grated

• ¼ tsp toasted sesame oil

• Fish sauce, to taste

• 2-4 tbsp warm water, to thin, as needed

• Pinch of salt, to taste

Directions

1. Prepare the Napa Cabbage: Remove any bruised or outer leaves from the Napa cabbage. Cut the head lengthwise in half, keeping the core intact at the bottom to hold the leaves together. Wash the leaves and pat dry well. Brush the cut sides lightly with olive oil.

2. Char the Napa Cabbage: Preheat your grill to high heat. Once hot, place the cabbage quarters cut-side down on the grill grates. Sear for 2-3 minutes per cut side, or until distinct grill marks appear and the edges of the leaves are slightly charred but not completely wilted. You want some tenderness but still a good crunch. Remove from grill and let cool slightly. Once cool enough to handle, thinly slice the charred cabbage crosswise, discarding the very tough core.

3. Prepare the Corn: If your corn isn't already grilled, you can grill the ears whole on high heat for 8-10 minutes, turning frequently, until kernels are tender and slightly charred. Let cool, then carefully cut the kernels off the cob.

4. Make the Peanut-Lime Dressing: In a large mixing bowl, whisk together the peanut butter, lime juice, lime zest, gochujang, soy sauce, rice vinegar, honey/maple syrup, minced garlic, grated ginger, toasted sesame oil, and fish sauce. Whisk until smooth. The mixture will be thick. Gradually whisk in 2-4 tablespoons of warm water, one tablespoon at a time, until the dressing reaches a pourable, but still creamy, consistency. Taste and adjust seasoning, adding a pinch of salt if needed, or more gochujang/lime juice to your preference. Brush the sauce inside the bowl to spread the dressing around.

   Tip: It’s much easier to dress the bowl than it is a salad. You can always remove some dressing from the bowl before adding the salad and add it back in later.

5. Assemble the Slaw: Add the sliced charred Napa cabbage, sweet pepper strips, shredded carrots, grilled corn kernels, sliced green onions, and thinly sliced red onion to the dressing bowl. Toss gently but thoroughly to ensure all the vegetables are well coated. Garnish with toasted sesame seeds and cilantro.