This grilled cabbage salad is dressed with the components of a basic Vietnamese nuoc cham--fish sauce
, sugar, and lime. The red onion spends a little time soaking in lime juice (I love this kind of citrus squeezer
for juicing limes), which takes away the oniony bite while retaining the crunch. The cabbage gets grilled in big wedges so it doesn't fall through the grill grates and then finely sliced after it's cool enough to handle. If you don't have access to a grill, you could char the cabbage under the broiler or in a grill pan. You can make this with all green cabbage (I often do) but it's prettier with a mix of both red and green varieties. This is one of those rare salads that can be made ahead of time and is still crunchy and delicious the next day. It's good at room temperature or cold from the refrigerator.