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This wedge salad is getting a major upgrade! Grilling your lettuce gives it a smoky, caramelized flavor on the outside, but keeps the cool, crunchy texture you’re used to on the inside. You can grill it outside over an open flame, or for a quick inside job, use a grill pan. Then, switch up your traditional blue cheese dressing for this sweet and tangy sauce and top it with chopped peanuts.
Makes: 4 wedge salads
- 1/2 head of green cabbage
- 1/2 head of purple cabbage
- Canola oil
- 1 lime, juiced
- 1/4 cup extra-virgin olive oil
- 1 tablespoon fish sauce
- 2 garlic cloves, minced
- 1/4 cup cilantro leaves, chopped
- 1 teaspoon salt
- 1/4 cup sweet chili sauce
- 1/4 cup chopped peanuts
- Preheat grill.
- Remove the toughest outer leaves of the cabbage, and cut into four even-sized wedges. Light brush wedges with canola oil.
- Place cabbage wedges on the grill and cook for 5-7 minutes on each side or until the outer edges show char marks and begin to soften.
- While cooking, mix lime juice, olive oil, fish sauce, garlic, cilantro, salt and sweet chili sauce. Whisk until well combined.
- Once wedges are done cooking, take them off the grill and drizzle with the dressing.
- Garnish with chopped peanuts.
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