Grilled Salad

This grilled salad offers a smoky, spicy twist on traditional greens by charring sturdy vegetables like red cabbage and capsicum before tossing them. The dish balances the crunch of raw cabbage with the sweet, caramelized notes of grilled corn and the heat of cayenne pepper. It is a perfect summer side dish that brings bold Cajun flavors to the table without being overly heavy. Ideal for barbecues or as a refreshing accompaniment to grilled meats, this recipe highlights the natural sweetness of vegetables enhanced by high-heat cooking. The preparation is quick, making it a reliable choice for weeknight dinners or casual gatherings where you want something flavorful yet simple.

Cooking Method: Grilling

Cuisine: Cajun

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 797.7

Dietary: Gluten-free, Vegetarian

Description

This grilled salad offers a smoky, spicy twist on traditional greens by charring sturdy vegetables like red cabbage and capsicum before tossing them. The dish balances the crunch of raw cabbage with the sweet, caramelized notes of grilled corn and the heat of cayenne pepper. It is a perfect summer side dish that brings bold Cajun flavors to the table without being overly heavy. Ideal for barbecues or as a refreshing accompaniment to grilled meats, this recipe highlights the natural sweetness of vegetables enhanced by high-heat cooking. The preparation is quick, making it a reliable choice for weeknight dinners or casual gatherings where you want something flavorful yet simple.

Ingredients

1 teaspoons Cayenne pepper
g red cabbage, hard core
g fibre a serve COST $3.50 a serve
1 teaspoons Vegetable

Directions

1
Cut the red cabbage into thick wedges, keeping the core intact to hold the layers together, and score the cut side lightly to help it lay flat on the grill.
2
Heat a chargrill pan or outdoor grill over moderately high heat until smoking hot.
3
Brush the cabbage wedges, corn cobs, okra, and capsicum halves with vegetable oil and place them on the hot grill.
4
Cook the vegetables for about 2 minutes per side, or until tender and marked with distinct grill lines, then remove and let cool slightly.
5
Cut the kernels off the cooled corn cobs using a sharp knife and chop the grilled cabbage, okra, and capsicum into bite-sized pieces.
6
In a small bowl, whisk together mayonnaise, sour cream, cayenne pepper, and lime juice to create a creamy spicy dressing.
7
Combine the cut vegetables in a large serving bowl and toss them gently with the dressing until evenly coated.
8
Serve the salad immediately, garnished with extra lime wedges if desired.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 797.7kcal

% Daily Value *
Total Fat 58.8g91%
Saturated Fat 8.6g43%
Cholesterol 10.5mg4%
Sodium 308.0mg13%
Total Carbohydrate 63.7g22%
Dietary Fiber 5.9g24%
Sugars 26.2g
Protein 7.8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: grilled, salad, cajun, cabbage, red cabbage, capsicum, corn, okra, cayenne, spicy, vegetable, summer, side dish, charred, fresh, dressing, bbq, light, crunchy, smoky

Read it online: https://www.chefs-mate.com/recipe/grilled-salad-7/