Charred Red Cabbage & Carrot Salad | Viral Charred Cabbage Perfected | Food Wishes

It might not sound like one of the most delicious things ever, but this charred red cabbage and carrot salad is a literal flavor bomb. This intensely savory, sweet and tangy side dish is beyond flavorful, and would make for a unique, and very impressive addition to any special occasion menu, but it’s more than satisfying enough to serve on its own as a main course. Enjoy!

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Hello this is Chef John from foodwishes.com with charred red cabbage and carrot salad that’s right charred cabbage is having a moment or so I heard from a friend recently and I started laughing and he’s like bro I’m serious and I’m like really and also don’t call me bro

But anyway it does make sense since it’s one of the most delicious things you can eat and I’m going to show you what I think is by far the best way to do it and to get started we will take a knife and we will have core and then cut up

Some red cabbage which is very simple especially if you have some nice small tight heads like this right once it’s haved and you can see the core we will just make two angled cuts at the bottom and we’ll remove that piece and toss it in the compost and by the way I would

Have called this purple cabbage but I was not consulted and they went with red and then once the core has been removed we can lay it down on the flat side and we’ll cut that into about 1 in pieces and since these heads were very small

That’s all I’m going to have to do okay if you’re using a larger head you might want to quarter it before you slice so these strips aren’t too long and it’s a little more Fork friendly okay please always be friendly to your forks so I’m

Going to go ahead and cut up two small heads like that since we’re going to want about 2 and a/4 2 and 1 12 lbs total oh and if we were doing some kind of raw slot with this we could go ahead and trim out some of those tougher

Larger ribs but with this Charing Technique we don’t have to since those are actually going to end up nice and tender and then while we’re slicing we’ll also take a half a red onion or any color onion and we will slice that fairly thickly and as far as the carrots

Go we’re actually not going to cut those we’re going to use a peeler later so stay tuned for that but in the meantime we’ll go ahead and grease a foil line sheet pan with a couple teaspoons of vegetable oil and once that’s been accomplished we’ll go ahead and transfer

On our cabbage arranging that cut side up if at all possible and the reason reason I’m calling for about 2 and2 pounds of cabbage is because that should just about perfectly fit one standard size sheep pan and once we have that arranged as shown we will drizzle over a

Little more oil or right not a ton just like a couple tablespoons and after we’ve done that we can take this and head to the oven but we’re not going to roast and we’re not going to bake we are actually going to broil which is that heating element at

The top of the oven that hardly anybody uses and we will broil that on high for about five minutes or so or until we have some nice initial charring and our cabbage hopefully looks like this and once we’ve gotten some nice charring on that side we will use a spatula and also

Maybe some tongs and we’ll try to flip this over to the other uncharred side at which point we’ll repeat the exact same process but please be careful because by now your Broiler is very hot so the second side is probably not going to take as long to char so check it after a

Couple minutes and also broilers have some spots that are hotter than others so so don’t be afraid to turn the pan and move it around if you have to and when we say Char we mean the edges are getting a little bit black all right we don’t mean we’re burning the entire

Piece although some of the small pieces might and that’s okay but the point is we’re just going for a very superficial Char but anyway after Charing both sides of the Cabbage we will go ahead and Scatter our onions over the top and once we have those fairly evenly distributed

We can start peeling our carrots over the top using nice long firm strokes since we want to try to get the longest thickest pieces we can all right the first few might be a little bit skinny but as we peel down they will get wider and thicker and I’m calling for two

Carrots here but we’re not going to use all the carrot since once we peel to a certain point it’s going to be too hard to get a nice thick piece and once that happens we will switch to the other carrot and peel as much as that as we

Can and once our surface has been successfully cared we’ll go ahead and do a little bit of arranging just so everything’s getting about the same amount amount of heat and that’s it we’ll pop that back under the broiler oh and I’m going to stop filming going in

And out of the oven since I think you got the idea but anyway we’ll broil those for about 3 minutes or until our carrots and onions start to soften up and hopefully look like this and that’s it at this point we can finally season this up which I’m going to do with a

Generous amount of kosher salt since undersalted vegetables don’t taste good and then we’ll also sprinkle over some garam masala which is an amazing Indian spice blend but if you don’t have that you can also use any kind of prepared curry powder and then we’ll finish up with a few shakes of cayenne since

That’s never a bad idea at which point we’ll take our tongs and give this a very thorough tossing and once we’ve done that and we feel like everything’s been nicely mixed I think we should take our spatula and sort of push everything from the sides a little bit towards the middle okay now

That our veggies have softened up and are less rigid they’re taken up less space and and by gathering those closer to the middle we’ll have everything closer to the hottest part of the broiler which is almost always the center and that’s it will take that back

To the broiler for one last Charing or at least this was my last Charing and no that is not burnt that is charred and I would say perfectly charred but we’re not just charring we have to cook that cabbage until it’s tender enough to eat

So make sure you take a taste or two and mine was perfect but if yours isn’t give it a toss and put it back in are you’re the one that’s going to have to determine how far to go I mean you are after all the babish of your charred red

Cabbage but like I said I determined mine was perfect and once that is we will transfer it into a bowl and we will finish this up with a very simple dressing starting with a little drizzle of Honey since we really do want some sweetness here to balance the bitterness and the

Savoriness oh and it’s very hard to remove honey from a dressing so start with a little and if you want to add more later you can right that is just you cooking and then we’ll also want to add in about 3 or 4 tablespoons of

Vinegar and I like to use a rice vinegar cuz it’s fairly neutral and has a little bit of sweetness to it but anything you like will work and once we add the vinegar we’ll give this another thorough tossing at which point we’ll grab a fork and give it a taste and evaluate and

Mostly I’m checking for salt and it almost always needs another pinch so once I was able to finally stab a piece and taste did I went ahead and toss them in and then once it’s seasoned perfectly we’ll finish up with the last two ingredients a little bit of olive oil or

The oil of your choice plus a small handful of freshly sliced green onions and that’s it we’ll take a spoon and give that one last mix at which point we can transfer that into something nice looking to serve it in and yes since I do have to take some

Contractually obligated pictures I did spend a few minutes arranging things on the top so it would look nice and by a few minutes I mean like 15 but eventually I stopped and finished up with a few more green onions and that’s it my charred red cabbage and carrot

Salad was ready to enjoy so I grabbed a fork and dug in and that my friends besides looking absolutely gorgeous is one of the best tasting things you’ll ever put in your mouth right not just the best tasting cabbage or best tasting vegetables like one of the best tasting

Things period And if you’ve never enjoyed something like this before you’re probably thinking it has to taste burnt and bitter and unpleasant but it doesn’t not even close right yes there’s definitely a little bit of bitterness from the Charing but it’s that bitter flavor profile that amplifies all the

Sweet and savory tastes and unless you make this and enjoy it yourself me trying to describe it is just not going to do it justice and yes this would obviously make a stunning side dish for any special occasion dinner but besides the obvious side dish use this is so

Savory and so satisfying just a bowl of this with maybe a poached egg and a piece of buttered bread I think would pretty much make a perfect meal so I plan on doing both and I serve some here with some beautiful roasted lamb and I

Think I need sharper forks I seem to be having a problem lately come on Chef John you can do it oh yeah there we go but no matter how you enjoy this it truly is an incredible thing to eat and I really do hope you give this a try soon so please follow

The links below for the ingredient amounts a printable written recipe and much more info as usual and as always Enjoy