Grilled Cabbage Salad with Lentils and Miso Peanut Butter Dressing
I’m the kind of person who likes to eat salad in summer and winter. It’s the perfect opportunity to mix flavors and textures while showcasing seasonal produce. In collaboration with ELLE Québec et Canada, I created this warm salad with cabbage roasted in the cast-iron skillet, which I think is the best way to prepare it. The cabbage becomes caramelized, but retains the crunchiness we love in a salad. I decided to use lentils as a protein, which add a delicate taste and a fun texture! Finally, the star of the dish is definitely the miso and peanut butter vinaigrette. I’ve started cooking more with miso and honestly, I can’t live without it!!!! On that note, bon appétit!
- Servings: 4
- Preparation time: 20 minutes
- Cooking time: 30 minutes
Sambal oelek is a chili paste from Southeast Asia made primarily from chili peppers, vinegar, and salt. Unlike other sauces, sambal oelek is quite simple, allowing the taste of the chili pepper to really shine through.
Yes, but miso adds a unique umami flavor. You can replace it with more soy sauce, but it won’t taste as complex.
I always keep Kadoya brand toasted sesame oil in my pantry. When choosing sesame oil at the grocery store, it’s important to choose toasted sesame oil; otherwise, you won’t get the strong, interesting, and essential sesame flavor.
Grilled Cabbage
- 1 small green cabbage, cut into 6 to 8 wedges
- Salt and pepper
- 3 tablespoons (45 ml) vegetable oil
Miso and Peanut Butter Dressing
- 2 tablespoons (30 ml) peanut butter
- 1 tablespoon (15 ml) miso
- 3 tablespoons (45 ml) lime juice
- 1 tablespoon (15 ml) honey or maple syrup
- 1 tablespoon (15 ml) toasted sesame oil
- 2 teaspoons (10 ml) sambal oelek
- 2 teaspoons (10 ml) soy sauce
- 2 tablespoons (30 ml) water
- 1/4 c. teaspoon (1.25 ml) salt
Salad
- 3 Lebanese cucumbers, thinly sliced
- 1 can (398 ml) lentils, well rinsed and drained
- 1/2 cup (125 ml) coarsely chopped fresh mint
- 1/3 cup (80 ml) finely sliced red onion
Grilled Cabbage
- Season cabbage quarters with salt and pepper.
- In a cast-iron skillet, heat oil over medium-high heat and cook cabbage wedges for about 6 to 8 minutes per side, or until easy to insert a knife. Add oil if necessary. Reduce heat to medium halfway through cooking. Repeat for all cabbage quarters.
- Let cool on a plate for about 5 minutes. This step further tenderizes the cabbage.
- Slice cabbage quarters into 3.
Miso and Peanut Butter Dressing
- In a small bowl, combine all dressing ingredients.
Salad
- Place cabbage pieces on a large plate. Add the lentils, cucumbers, mint and red onion and pour over the dressing.
