Charred Red Cabbage and Carrot Salad

5.0
(4)
4 Reviews
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This charred red cabbage and carrot salad, made by lightly charring vegetables under the broiler, is seasoned with garam masala, honey, and rice vinegar. It's surprisingly delicious—the slight bitterness from charring amplifies all the sweet and savory tastes. It makes a stunning side dish, or even a supper main dish all on its own, with only a fried egg and toast on the side.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Published on March 12, 2024
1
bowl of charred cabbage and carrot salad
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 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

  1. Line a baking sheet with foil, and grease with a few teaspoons of vegetable oil. Arrange cabbage slices, cut side up if possible, on the sheet, and drizzle remaining vegetable oil evenly over cabbage.

  2. Set an oven rack about 7 inches from the heat source and preheat the oven’s broiler.

  3. Broil until the surface of cabbage is lightly charred, 4 to 6 minutes. Times will vary depending on your oven, so watch closely during each charring step.

  4. Use a spatula and tongs to turn cabbage over; return to the broiler to char the other side of cabbage, 3 to 6 minutes.

  5. Once both sides of cabbage are lightly charred, scatter over sliced onions and use a vegetable peeler to make long, thick strips of carrot over the top. Arrange carrot strips evenly on top, and return pan to the broiler.

  6. Broil until carrots and onions begin to soften, about 3 minutes.

  7. Sprinkle salt, garam masala (or any prepared curry powder), and cayenne, and use tongs to mix evenly. Because vegetables will shrink as they cook, use a spatula to move them in from the edges of the pan, removing empty space between them, and forming a nice, even rectangle.

  8. Return pan to the broiler; broil until cabbage is tender, and is charred to your liking, a few minutes more.

  9. Transfer into a bowl, and dress with honey, vinegar, and more salt if needed. Stir in olive oil and green onions. Serve warm, room temperature, or cold.

    bowl of charred cabbage and carrot salad

    John Mitzewich

Nutrition Facts (per serving)

161 Calories
9g Fat
19g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 161
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 278mg 12%
Total Carbohydrate 19g 7%
Dietary Fiber 6g 21%
Total Sugars 10g
Protein 3g 7%
Vitamin C 67mg 75%
Calcium 95mg 7%
Iron 2mg 9%
Potassium 581mg 12%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.