Charred Cabbage Slaw with Lime Avocado Dressing

A great summer salad to have on hand for all gatherings and BBQs. The cabbage is charred. Then, it's sliced and tossed with carrots. They're mixed in a creamy avocado lime dressing.

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 6


1 Cabbage

1 tbsp Vegetable oil

1 Carrot (scrubbed and grated)

a bunch of Parsley (chopped )

2 tsp Sesame seeds

For the dressing:

2 Avocado (halved and stones removed)

1 Lime (juiced )

2 tsp Apple cider vinegar

2 tbsp extra virgin olive oil

½ tsp Smoked paprika

Salt & pepper


  1. Halve the cabbage lengthwise, then cut each half into two wedges, leaving the stem intact. If the cabbage is big, cut each half into four wedges.
  2. Heat a griddle pan over medium-high heat until it's very hot.
  3. Brush the cut sides with oil. Grill each side for 3 minutes until well charred. Work in batches if needed. Resting a heatproof weight, such as a frying pan, on the wedges will help them char better. Set it aside on a chopping board to cool for a few minutes.
  4. Cut away and discard the tough cores from the charred cabbage. Then, slice it into 1cm strips and add it to a mixing bowl. Mix through the carrot and parsley, then set it aside.
  5. Put the dressing ingredients in a food processor, season, and then blend until very smooth. Unite ingredients in the bowl, merging them into a mixture. Scatter with the sesame seeds to serve.
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How to store

Keep covered in the fridge for up to 3 days.