Grilled Savoy Cabbage Salad Recipe

1. Prep cabbage and radicchio

Remove outer leaves if damaged. Cut Savoy cabbage into 6–8 thick wedges through the core to keep leaves intact. Halve the radicchio into 4 wedges through the core so wedges hold together.

2. Prep carrots and apple

Peel carrots if desired and cut lengthwise into 2–3 pieces each so they grill evenly. Core the Granny Smith apple and cut into 8ths (thin wedges) to prevent falling apart on the grill.

3. Season and oil

Toss cabbage, radicchio, carrots and apple wedges with 3 tbs olive oil, 1 tsp kosher salt and 1 tsp black pepper, coating all surfaces.

4. Grill

Heat a grill or grill pan to medium-high (about 400°F / 200°C). Place vegetables and apple wedges cut-side down and grill until charred and tender: cabbage 4–6 minutes per side, radicchio 2–4 minutes per side, carrots 3–5 minutes per side, apple wedges 1–2 minutes per side. Remove and let rest 2–3 minutes, then slice cabbage and radicchio into bite-sized pieces; leave apple wedges as-is or slice thinly.

5. If using store-bought rotisserie chicken or pre-cooked breasts, shred into bite-sized pieces. Toss shredded chicken with 1 tbs soy sauce, 1 tsp rice vinegar and 1 tsp toasted sesame oil to season. Keep warm or refrigerate briefly until assembly.

6. If using frozen shelled edamame, blanch in boiling water 2–3 minutes until tender, then drain and cool. Combine edamame with 2 tbs sliced chives and set aside.

7. Whisk together 2 tsp white miso, 2 tbs rice vinegar, 1 tsp soy sauce, 1 tsp honey (or maple), 1 tsp lemon juice, 1 tbs water and grated ginger and minced garlic. Slowly drizzle in 3 tbs neutral oil while whisking to emulsify. Taste and adjust: add more vinegar for brightness, oil for richness, or a pinch of salt if needed.

8. Make spiced cashews

Heat a small skillet over medium heat and add 1 tsp butter or oil. Add 3 oz raw cashews, 1 tsp brown sugar, 1 tsp smoked paprika, 1 tsp togarashi and 1/4 tsp kosher salt. Stir constantly 3–5 minutes until cashews are toasted and glaze is sticky. Transfer to a plate to cool; break into pieces once cool.

9. Make togarashi crisp

Preheat oven to 350°F (175°C). Lightly brush 4 wonton wrappers or rice paper pieces with neutral oil on both sides, sprinkle each with a little togarashi (about 1 tsp divided). Place on a parchment-lined sheet and bake 6–8 minutes for wonton wrappers (or 3–5 minutes for rice paper) until golden and crisp; watch closely to prevent burning. Remove and cool — they will crisp further.

10. In a large bowl or on a platter, combine grilled cabbage, grilled radicchio, grilled carrots and grilled apple wedges with the edamame-chive mixture.

11. Toss gently with most of the miso dressing (reserve 1–2 tbs to drizzle as finish) so vegetables are coated but not soggy. Adjust seasoning with salt and pepper to taste.

12. Top salad with pulled chicken, spiced cashew pieces and a sprinkle of sesame seeds.

13. Break togarashi crisps into shards and scatter over the salad for crunch. Serve immediately with lime wedges and extra dressing on the side.