Charred Cabbage, Ginger, and Sesame Slaw

1. 1

   Preheat an outdoor grill to medium heat (350 degrees F to 375 degrees F/175 degrees C to 190 degrees C). Remove any wilted outer leaves from the cabbage, then cut the head into quarters.

2. 2

   Lightly oil the grill grates. Place the cabbage and lime, cut sides down, along with the green onions and ginger on the grates, then cover. Grill the green onions and lime, turning once halfway, until charred—2 to 4 minutes for the onions and 6 to 8 minutes for the lime. Grill the cabbage and ginger, turning once halfway, until the cabbage is charred and the ginger is softened, 12 to 16 minutes.

3. 3

   When cool enough to handle, core and shred the cabbage. Chop the green onions, discarding any fully charred pieces. Toss the carrots, cabbage, and green onions together in a large bowl.

4. 4

   Peel and grate 1 tablespoon ginger (reserve any remaining ginger for another use).

5. 5

   In a small bowl, whisk together the ginger, juice from the grilled lime, vegetable oil, vinegar, honey, sriracha, sesame oil, garlic, crushed red pepper, and salt. Pour over the cabbage mixture and toss to combine. Cover and chill for 1 hour before serving, or up to 1 week.

6. 6

   Just before serving, add the sesame seeds and toss to combine. Garnish with peanuts.

• Calories 258.08 kcal Moderate
• Protein 4.98 g Low Source
• Carbs 37.65 g Moderate
• Total Fat 10.38 g Moderate
• Saturated Fat 1.46 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 158.92 mg Moderate
• Fiber 6.58 g Good Source
• Sugar 13.76 g High
• Added Sugar 0.0 g Low Source
• Calcium 103.16 mg Low Source
• Iron 1.85 mg Moderate
• Potassium 444.21 mg Low Source
• Vitamin A 2085.21 mcg_rae Good Source
• Vitamin C 96.75 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Peanuts 🥜
• Sesame
• Garlic 🧄
• Onions 🧅