- 1/2 head green cabbage (about 1 1/2 lbs.), outer leaves discarded, quartered
- 6 large scallions
- 1 Tbl. olive oil, plus more for brushing
- 3 Tbl. mayonnaise
- 3 Tbl. mirin (rice wine)
- 1 cup shredded carrots
Preheat a grill to medium-high heat. Brush the cabbage and scallions with some olive oil; season with salt and pepper. Grill the cabbage, cut side down, for 2 minutes, then rotate a quarter turn and grill another 2 minutes. Repeat on the other cut side. Meanwhile, grill the scallions until just tender, 2 to 4 minutes; let cool slightly.
Cut out the cabbage core and discard. Thinly slice the cabbage leaves and scallions.
In a large bowl, whisk together the mayonnaise, mirin, and 1 Tbl. olive oil. Add the cabbage, scallions and carrots; toss to coat and season with salt and pepper.