June 28, 2019

Quick Charred Cabbage Salad

Recipe: Fred Morin

This cabbage salad makes a perfect summer side dish — but as an alternative, you could add a chicken thigh or a few scallops and call it dinner.


  • 6 tender shiitake mushrooms
  • 2 tbsp butter
  • 1⁄2 cup olive oil, divided
  • 1 large carrot, cut in matchsticks
  • 6 tbsp cider vinegar
  • 2 tbsp each fresh cilantro and mint leaves, coarsely chopped
  • 2 tbsp roasted sesame seeds
  • 2 tbsp chopped ginger
  • 1 clove garlic, chopped
  • 2 tbsp maple syrup
  • 2 tbsp sesame oil
  • Salt and pepper
  • 1 savoy cabbage


Yield: Serves 4

Make Dressing

  1. Remove stems from mushrooms and discard. Slice mushrooms thinly. Heat butter in pan over medium-high and sauté mushrooms until tender, 2 to 3 minutes. Transfer to large bowl. Add 1⁄4 cup olive oil, carrot, vinegar, cilantro, mint, sesame seeds, ginger, maple syrup and sesame oil to bowl. Toss to combine. Season with salt and pepper. Set aside.

Cook Cabbage

  1. Preheat grill to medium-high. Cut cabbage into 8 to 12 wedges. Toss in remaining olive oil, salt and pepper. Grill cabbage, turning as needed, until slightly charred and tender-crisp, about 10 minutes. Add hot cabbage to bowl with mushrooms and toss. Season with salt and pepper. Serve warm.

Angus McRitchie


House & Home August 2017