Grilled Cabbage Salad with Peanuts and Mint. Charred cabbage tossed in a Vietnamese sauce, showered with peanuts and mint. The perfect side for your next cookout. Gluten free. From Blossom to Stem | Because Delicious |

Grilled Cabbage Salad with Peanuts and Mint

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.
Yield 4 servings


  • 1/4 medium red onion thinly sliced
  • 1 lime
  • 3 tablespoons sugar
  • 2 tablespoons fish sauce
  • 1 clove garlic minced
  • 1 teaspoon sambal oelek or sriracha
  • 1/2 inch a head of green cabbage sliced into wedges about 1- thick
  • 1/4 inch head of red cabbage sliced into wedges about 1- thick
  • 1 tablespoon neutral oil such as grapeseed or canola
  • 1/3 cup peanuts chopped
  • a big handful of fresh mint chopped


  1. Add the red onion to a small bowl, slice the lime in half and juice it over the bowl. Set aside to pickle while you prepare the rest of the salad.
  2. Add the sugar, fish sauce, garlic, and sambal oelek to a small saucepan, and heat over medium, stirring frequently, until the sugar has dissolved. Let cool.
  3. Heat your grill to a medium high heat and clean the grill grates with a stiff brush.
  4. In a large bowl, add the cabbage wedges and lightly coat with oil.
  5. Grill the cabbage until charred and blackened along the edges, but still a bit crunchy in the middle, about 3-4 minutes on each side. Return the cabbage to the bowl and let it sit until cool enough to handle, about 5 minutes or so.
  6. Transfer the cabbage to a cutting board, removing any leaves that are completely burnt to a crisp, and remove the core. Slice thinly. Transfer to a large bowl, add the onion and lime juice and the fish sauce mixture and toss to coat.
  7. Add the peanuts and mint and toss again. Serve.