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Grilled Cabbage Salad

Grilled Cabbage Salad: A Smoky Twist for Summer Bliss

This Grilled Cabbage Salad featuring tamari marinated chicken offers a smoky twist and vibrant flavors, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salads
Cuisine: Fusion
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Boneless Skinless Chicken Breast Can substitute with tofu for vegetarian option.
  • 1/4 cup Tamari A gluten-free soy sauce.
  • 1 tablespoon Olive Oil Can substitute with avocado oil.
For the Grilled Cabbage
  • 1 head Red Cabbage Can substitute with green cabbage.
  • 1 head Green Cabbage Consider Brussels sprouts for a twist.
  • 1 teaspoon Kosher Salt Or use sea salt.
For the Salad Mix
  • 3 stalks Green Onions Chives can be a substitute.
  • 1/4 cup Mint Leaves Use parsley if mint isn't available.
  • 1/4 cup Cilantro Leaves Omit if not a fan.
  • 1/2 cup Crushed Roasted Peanuts Almonds can be a nut-free alternative.
  • 1 tablespoon Sesame Seeds Can be omitted.
For the Dressing
  • 2 tablespoons Fresh Lime Juice Substitute with lemon juice if desired.
  • 1 tablespoon Sesame Oil Omit for lighter dressing.
  • 1 tablespoon Rice Wine Vinegar Can replace with apple cider vinegar.
  • 1 tablespoon Brown Sugar Honey can be used as a healthier option.
  • 1/4 teaspoon Crushed Red Pepper Flakes Adjust according to heat preference.
  • 2 tablespoons Extra Virgin Olive Oil Replace with neutral oil if desired.

Equipment

  • grill
  • mixing bowl
  • Jar for Dressing

Method
 

Step‑By‑Step Instructions
  1. Marinate Chicken: In a bowl, mix ¼ cup tamari and 1 tablespoon olive oil. Coat chicken and let marinate for 30 minutes to 4 hours.
  2. Preheat Grill: Prepare your grill to medium-high heat (approximately 400°F).
  3. Prepare Cabbage: Slice red and green cabbage into wedges, brush with olive oil and sprinkle with kosher salt. Grill for about 3 minutes on each side.
  4. Grill Chicken: Once cabbage is done, grill marinated chicken for around 4 minutes on each side until its internal temperature reaches 160°F.
  5. Let Rest: Remove chicken and cabbage from the grill, let them rest for about 10 minutes.
  6. Combine Salad: Thinly slice grilled cabbage and mix in bowl with green onions, mint, cilantro, and crushed peanuts.
  7. Prepare Dressing: In a jar, whisk together lime juice, sesame oil, vinegar, brown sugar, and red pepper flakes. Shake until smooth.
  8. Serve: Drizzle dressing over salad and toss gently. Garnish with additional lime juice, peanuts, red pepper flakes, and sesame seeds.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 60mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Keep dressing separate for freshness.

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