Charred Cabbage Caesar Recipe
parmesan tahini dressing, cashews, anchovy, crispy shallots (can be made gluten-free)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Steps
Char the Cabbage
Preheat your grill or a grill pan over medium-high heat. Brush the cut sides of the cabbage halves with olive oil and sprinkle with salt and pepper. Place the cabbage cut-side down on the grill and cook for about 5-7 minutes, or until charred and tender. Flip and cook for an additional 5 minutes.
Make the Dressing
In a bowl, combine tahini, grated Parmesan cheese, minced anchovy fillets, minced garlic, lemon juice, water, salt, and black pepper. Whisk until smooth and creamy. Adjust the consistency with more water if needed.
Assemble the Salad
Once the cabbage is grilled, remove it from the heat and slice it into wedges. Drizzle the tahini dressing over the cabbage wedges, then top with chopped cashews and crispy shallots.
Serve
Serve the charred cabbage immediately as a warm salad or side dish.