Charred Red Cabbage and Carrot Salad

– 2 tablespoons vegetable oil, divided – 2 1/2 pounds red cabbage - halved, cored, and cut into 1-inch slice – 1/2 red onion, thickly sliced – 2 large carrot – 1 teaspoon kosher salt, plus more to taste


– 1 teaspoon garam masala or curry powder – 1/4 teaspoon cayenne pepper (optional) – 1 tablespoon honey, or to taste – 1/4 cup seasoned rice vinegar – 2 tablespoons olive oil – 1/4 cup sliced green onion

Oil a foil-lined baking sheet with a few tablespoons of vegetable oil. Place cabbage slices, cut side up, on the sheet and sprinkle with remaining vegetable oil.  


Preheat the oven grill and place a rack 7 inches from the heat source. Broil cabbage for 4–6 minutes until lightly browned. Watch intently during each charring stage since oven times vary.  

Turn cabbage with a spatula and tongs, then broil for 3–6 minutes on other side.After both sides of cabbage are lightly browned, scatter over sliced onions and peel carrots into long, thick strips.  

Return pan to grill with carrot strips evenly distributed.  Broil carrots and onions for 3 minutes to soften.  

Salt, garam masala (or curry powder), and cayenne should be uniformly mixed using tongs. Vegetables shrink as they cook, so use a spatula to pull them in from the pan's edges to produce an even rectangle.  

Return pan to grill for a few more minutes until cabbage is cooked and browned to your taste. 

In a bowl, add honey, vinegar, and salt if needed. Add olive oil and green onions. Serve hot, cold, or room temperature.  

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