Peanut Lime Charred Cabbage Salad
A smoky, zesty, and creamy salad made with charred cabbage, protein-rich edamame, and crunchy peanuts, all tossed in a tangy peanut lime dressing. A fiber-filled, plant-based dish that’s simple, wholesome, and satisfying for everyday meals.
Equipment
- 1 Heavy-bottom skillet or cast iron pan
- 1 Sharp knife
- 1 Cutting Board
- 2 Mixing Bowls
- 1 whisk
- Measuring spoons and cups
Ingredients
For the Salad
- 2 tbsp avocado oil or olive oil
- 3 cloves garlic thinly sliced
- 1 medium head cabbage about 1 lb
- 3 scallions roots trimmed
- 1 lime zest and juice
- 4 tsp toasted sesame oil divided
- 1 fresno chili pepper diced
- 1/3 cup cilantro chopped (stems removed)
- 1 tbsp maple syrup
- 1 1/2 cups frozen edamame thawed
- 1/4 cup roasted peanuts chopped
- Cooked rice for serving
- Kosher salt to taste
For the Peanut Ginger Sauce
- 4 tbsp natural peanut butter
- 1 tbsp tamari or soy sauce
- 1 tbsp rice vinegar
- 2 –3 tsp maple syrup
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 3 –6 tbsp water to thin to desired consistency
Instructions
- Prepare and Cut the Cabbage: Begin by removing any tough or wilted outer leaves from the cabbage. Place the cabbage on a sturdy cutting board and, using a sharp knife, slice it directly in half through the core. This helps keep the wedges intact while cooking. Take each half and cut it into 2–3 even wedges, depending on the size of your cabbage. Thicker wedges will need more cooking time, while thinner ones will char more quickly. Set aside.
- Infuse the Oil with Garlic: Heat a heavy-bottom skillet or cast iron pan over medium heat. Add the avocado oil (or olive oil) and allow it to warm for a minute. Once the oil shimmers, scatter the thinly sliced garlic into the pan. Cook for 1–2 minutes, stirring occasionally, until the slices turn golden and fragrant. Remove the garlic chips with a slotted spoon and place them on a small plate to cool—these will become a crispy topping later. Leave the flavored oil in the pan.
- Char the Cabbage Wedges: Carefully place the cabbage wedges cut-side down into the hot, garlic-infused oil. Do not move them—allow them to sear undisturbed for 7–8 minutes so they develop a deep golden-brown crust. Once the first side is charred, gently flip and repeat on the other cut sides. Continue until all surfaces are nicely charred and tender in the center. Sprinkle generously with salt as they cook. Once done, remove the wedges from the pan and allow them to cool slightly.
- Sear and Slice the Scallions: While the cabbage is cooking, place the whole scallions directly into the same hot pan. Let them sear for about 1–2 minutes per side, just until they pick up some color and a smoky flavor. Transfer them to a cutting board, then thinly slice them on a diagonal for a delicate presentation.
- Chop and Season the Cabbage: Once the charred cabbage has cooled enough to handle, cut away the firm cores from each wedge. Roughly chop the leaves into bite-sized pieces and transfer them to a large mixing bowl. Add the zest and juice of one lime, 2 teaspoons of sesame oil, and a generous pinch of salt. Using clean hands, gently massage and scrunch the cabbage with the dressing for 1–2 minutes. This step softens the leaves, enhances the flavor, and helps the cabbage absorb the seasoning.
- Combine Fresh Ingredients: Add the sliced scallions, diced fresno pepper, chopped cilantro, and maple syrup to the bowl with the cabbage. Toss everything together until the herbs and vegetables are evenly distributed. The mixture should look colorful, fragrant, and slightly glossy from the dressing.
- Season the Edamame: In a separate bowl, combine the thawed edamame with the remaining 2 teaspoons of sesame oil. Toss well to coat. This step adds a nutty, aromatic flavor that pairs beautifully with the peanut dressing later. Set aside.
- Make the Peanut Ginger Sauce: In a clean bowl, whisk together the peanut butter, tamari, rice vinegar, maple syrup, garlic powder, and ground ginger. The mixture will be thick at first. Gradually add 3–4 tablespoons of water, whisking continuously until smooth and creamy. If you prefer a thinner sauce for drizzling, add water one tablespoon at a time until the desired consistency is reached. Taste and adjust sweetness or saltiness as needed.
- Assemble the Salad Bowls: To serve, start by spooning a portion of warm cooked rice into each bowl or plate. Top the rice with a generous helping of the charred cabbage salad. Add a handful of the seasoned edamame on the side, then sprinkle with chopped peanuts and the reserved crispy garlic chips for crunch. Finally, drizzle the peanut ginger sauce over the top—or serve it on the side for dipping.
- Serve and Enjoy: Enjoy the salad immediately while the cabbage is still slightly warm and the flavors are fresh. This dish makes a complete, protein-rich meal on its own but can also be served as a hearty side. Leftovers can be stored separately and assembled later for a quick and nourishing meal.
Notes
- Use a heavy-bottom pan or cast iron skillet for the best sear on the cabbage.
- Allow the cabbage to cook undisturbed for proper charring and caramelization.
- Massage the cabbage with lime and sesame oil to soften its texture and infuse flavor.
- The peanut sauce can be made in advance and stored in the fridge for 4–5 days.
- Fresno pepper adds mild heat, but you can substitute with jalapeño or leave it out for a milder version.
- For a time-saving option, roast the cabbage instead of pan-searing.
