Grilled Napa Cabbage Wedges with Carrot Ginger Dressing
| Servings |
Ingredients
- 1 large carrot
- 2 1-inch pieces fresh ginger
- 2 medium scallions
- 1/4 cup fresh orange juice
- 2 T unseasoned rice vinegar
- 2 tsp reduced-sodium soy sauce
- 2 tsp toasted sesame oil
- 1/4 cup EVOO
- cooking spray
- 1 large head napa cabbage about 2 ½ pounds
Ingredients
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Instructions
- Peel the carrot and ginger. Coarsely chop the white and light green parts of the scallions. Reserve the dark green parts for garnish.
- Grate the carrot and ginger in a food processor using the shredding disk. Switch to the chopping blade and add the chopped scallions, orange juice, vinegar, soy sauce, and sesame oil to the carrot and ginger in the bowl of the processor.
- While processing, drizzle 3 tablespoons of the oil into the bowl until incorporated, then continue processing until the dressing is fairly smooth. It will be somewhat thick and maintain some texture from the carrot.
- Spray a grill or grill pan with cooking spray, then preheat over medium-high heat. Cut the cabbage lengthwise into quarters so that each piece has some of the core to keep it intact. Brush the cut sides of the cabbage with the remaining 1 tablespoon oil.
- Grill until slightly wilted and grill marks have formed, about 2 minutes per cut side. While the cabbage is cooking, finely slice the scallion greens.
- Pour about 1/3 cup of the dressing onto each of the 4 serving plates, place a wedge of cabbage on top of the sauce, and garnish with the scallion greens.
Recipe Notes
Adapted from Ellie Krieger (www.elliekrieger.com)