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Charred Cabbage and Lime Slaw

4-6 served as a side
Charred Cabbage and Lime Slaw recipe by Bad Manners
¼ cup rice vinegar
2 tablespoons lime juice, about 1 good lime or 4 dusty ones
½ teaspoon sambal oelek or sriracha
2 cloves garlic, minced
2 teaspoons peanut oil
2 teaspoons toasted sesame oil
1 teaspoon of minced ginger
1 teaspoon agave
½ teaspoon soy sauce or tamari
1 head green cabbage, cut into 2 inch thick wedges
½ a red onion, thinly sliced
¼ cup minced cilantro
⅓ cup toasted, chopped peanuts or sesame seeds

In a small glass, whisk together the vinegar, lime juice, sambal oelek, garlic, oils, ginger, agave, and soy sauce. Yeah, that’s the dressing so you can set that shit aside for now.

Lightly brush the cabbage wedges with a high heat oil like peanut and sprinkle them lightly with salt. When you’re ready to grill, oil the grate and get the heat up to around 400 degrees. Once the grill is primed, use a pair of tongs and place your wedges on the grill. We set our wedges at a slight angle because if you line em up parallel with the grill grate, be prepared to lose some leaves. Grill those motherfuckers for about 3 minutes on each side or until you start to see the leaf tips get a good singe. Once they look good to you, take em off to cool. 

When the wedges have cooled slightly, slice them up into the thinnest ribbons you can manage. Toss them in a large bowl with sliced onion, and most of the cilantro and peanuts. Drizzle over the dressing and toss. Serve warm or at room temp with the rest of the peanuts and cilantro on top.

This is also good cold but damn do we love it a little warm. Hope y’all do too.

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