We love the crispy browned bits that the greens get from charring them on a cast-iron grill pan.
Charred Cabbage and Collards Slaw
Makes about 3 quarts
- ½ cup apple cider vinegar
- 2 tablespoons whole-grain mustard
- 2 teaspoons Worcestershire sauce
- 7 tablespoons olive oil, divided
- 1 small head red cabbage (about 2 pounds), cut into 6 wedges
- 1 bunch collard greens, stems trimmed to just below leaves
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 cup walnut halves
- ½ cup chopped fresh parsley
- In a small bowl, whisk together vinegar, mustard, and Worcestershire; slowly whisk in 3 tablespoons oil until well combined. Cover and refrigerate.
- Heat a cast-iron grill pan over medium-high heat. Drizzle remaining 4 tablespoons olive oil onto cabbage and collards; sprinkle salt and pepper onto vegetables.
- Cook cabbage and collards in batches on grill pan until browned, 2 to 3 minutes per side for cabbage and about 30 seconds per side for collards. Let vegetables cool enough to handle; roughly chop.
- In a large serving bowl, toss together vegetables, walnuts, parsley, and desired amount of dressing until well combined. Serve immediately.
Although collards and cabbage are sturdy greens, the longer the salad sits, the more the dressing will soften the greens.