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Grilled Cabbage Caesar Salad

maddie June 24, 2020 0 Comments


YIELD: Serves 4

TIME: 30 minutes, plus 2 hours seasoning

Sure, grilling meat is great but have you tried grilling other stuff? Like vegetables? Fruits? Breads? Pizzas? Pop Tarts? Okay, we can’t say we’ve gone that far, but we can say we’ve tried our hand at the rest of ‘em, and second to meat, vegetables rank very highly on our list of favorite grillables. Just letting a vegetable hang out in the heat and smoke can transform it into something that seems wholly different than what it was before. So, with that in mind, why not use the grill to transform another dish we know and love so well…into something that seems wholly different, too? Please see: the Grilled Cabbage Caesar Salad.


1 head green cabbage
1/3 cup roasted & salted peanuts, roughly chopped
1/3 cup grated Pecorino or Parmesan
1 generous handful homemade croutons, chopped
Olive oil
Salt and pepper


1 cup Duke’s mayonnaise
½ cup grated Pecorino or Parmesan — optional
2 tablespoons fresh lemon juice
2 garlic cloves, microplaned or very finely minced
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
1 teaspoon Worcestershire

Grilled Cabbage Caesar Salad
  1. Using a large chef’s knife, cut cabbage into small wedges, about 8 per head of cabbage, keeping the core intact. Season liberally with salt and pepper and let sit, uncovered and unrefrigerated for 2 hours.

  2. Prepare your grill. When the charcoal is hot and ready, dump it all onto one side of the grill instead of scattering it evenly across the bottom; this creates a gradient of heat that allows you to control how quickly the cabbage will cook.

    *Click here to learn more of our handy grilling tips.

  3. Coat cabbage wedges with olive oil. Grill, cut-side down, directly on the hottest spot of the grill, until good color forms. Don’t be afraid of getting them into the flames for darker color! Flip over until grill marks form on the other side. Move the cabbage into the indirect heat to finish cooking until tender to the touch. Remove from grill and rest for 20 minutes.

  4. Meanwhile, prepare the Caesar dressing. In a medium bowl, whisk all ingredients together until combined. Set aside.

  5. Cut the core out of the cabbage and discard. Then cut each wedge in half, crosswise. Spoon Caesar dressing on the bottom of a serving plate, like you’re making a bed for the cabbage to lie on. Arrange cabbage on plate, on top of the dressing. Dollop cabbage with more dressing wherever your heart desires. Top with chopped peanuts, grated Pecorino, chopped croutons and freshly ground black pepper.

Grilled Cabbage Caesar Salad
AboutMaddie Adams

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