Grilled Thai Cabbage Slaw

By lorik

Ingredients

• 1 ⁄2 cup sugar
• 1 ⁄4 cup fish sauce
• 2 tbsp. fresh lime juice
• 1 tsp. sambal oelek
• 1 clove garlic, minced
• 2 tbsp. canola oil
• 1 head green cabbage, cut into 8 wedges
• Kosher salt and freshly ground black pepper, to taste
• 2 red Thai chiles, stemmed and minced
• 1 small red onion, thinly sliced
• 1 ⁄4 head red cabbage, thinly sliced

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

Heat sugar, fish sauce, lime juice, sambal oelek, garlic, and 2 tbsp. water in a 2-qt. saucepan over high; simmer until sugar has dissolved, 2–3 minutes. Remove dressing from heat and cool.

Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium.) Brush oil on green cabbage wedges and season with salt and pepper; grill, turning as needed, until charred all over, 18–20 minutes. Let cool slightly, then core and thinly slice. Toss with reserved dressing, the chiles, onion, and red cabbage.