Grilled Cabbage Salad with Lentils and Miso Peanut Butter Dressing

Name: Grilled Cabbage Salad with Lentils and Miso Peanut Butter Dressing
Prep time: 20 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 1 small green cabbage, cut into 6 to 8 wedges; Salt and pepper; 3 tablespoons (45 ml) vegetable oil; 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; 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

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!

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Preparation time: 20 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients

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

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Preparation

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.

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