Cabbage Slaw With Charred Scallions and Lime Dressing
This vibrant cabbage slaw features thinly sliced Napa cabbage and radish tossed in a smoky, spicy, and tangy dressing made from charred scallions, habanero, garlic, and lime. It's a refreshing side dish with a unique depth of flavor.
Equipment
- 1 Grill Pan or Cast Iron Skillet For charring the scallions
- 1 Cutting Board
- 1 Sharp Knife Essential for thin slicing
- 1 Blender or Food Processor For the dressing
- 1 Large Mixing Bowl For combining the slaw
Ingredients
Main
- 1 bunch scallions about 6, trimmed
- 1 habanero chile seeds removed
- 4 garlic cloves
- Zest of 2 limes
- ½ cup fresh lime juice
- ¼ cup vegetable oil
- Kosher salt
- 1 small head of Napa cabbage thinly sliced
- 2 large watermelon radishes or one 6" piece daikon Japanese radish, peeled, cut into ⅛"-thick matchsticks
- Thinly sliced mint and thinly sliced red onion for serving
Instructions
- Trim scallions and prepare grill pan or cast iron skillet for charring.
- Char the scallions over medium-high heat until softened and blackened in spots.
- In a blender or food processor, combine charred scallions, seeded habanero, garlic cloves, lime zest, lime juice, vegetable oil, and a pinch of salt.
- Process the dressing mixture until smooth.
- Thinly slice the Napa cabbage and transfer to a large mixing bowl.
- Peel watermelon radishes or daikon and cut into thin matchsticks.
- Add radish matchsticks to the bowl with the cabbage.
- Pour the prepared dressing over the cabbage and radish.
- Toss gently to coat all the vegetables evenly with the dressing.
- Serve the slaw immediately, or let sit for 10-15 minutes to meld flavors, garnished with thinly sliced mint and red onion.
Notes
Ensure your grill pan or skillet is hot to achieve a good char on the scallions quickly without making them mushy. When handling the habanero, use gloves and be mindful of touching your eyes or skin. You can adjust the amount of habanero based on your spice preference. Slicing the cabbage and radish very thinly ensures a tender, crisp texture that holds the dressing well. Allow the slaw to sit for 10-15 minutes before serving to let the flavors meld.