Grilled Red Cabbage Salad with Avocado Dressing
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A superb, vitamin-rich salad combining corn, peppers, red cabbage, green onions, and strawberries. All the vegetables and berries are grilled, giving the salad a summery charm and a subtle smoky flavor. Moderately juicy and filling, it also harmoniously blends contrasting flavors, while poblano peppers add a touch of spice. You'll also be delighted by the interesting and delicious avocado dressing, which gives the entire salad a complete, harmonious flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Grilled salad
- 3 fresh ears of sweet corn, large husks removed, leaving only the thin inner husks
- Half a red cabbage, cut into quarters
- 4 green onions
- 2 poblano peppers
- Vegetable oil, for greasing
- 2 cups strawberries, stemmed and halved
Avocado dressing
- 1 ripe avocado
- 0.5 cups olive oil
- 1/4 cup red wine vinegar
- 1 large bunch of cilantro
- Juice and zest of 1 lime
- 1 clove of garlic
We recommend
Recipes with similar ingredients: red cabbage, corn, chili pepper, wine vinegar, lime juice, Avocado, strawberry
Cooking the dish according to the recipe:
- Preheat grill to high heat.
Brush the corn, cabbage, and green onions with vegetable oil and season with salt and pepper. Grill the corn, cabbage, green onions, and poblano peppers until charred: 4-5 minutes per side for the corn and onions, 10 minutes per side for the poblano peppers (turning them), and 10-15 minutes per side for the cabbage. Grill the strawberries on a grill rack or skewers for 1-2 minutes per side. Let the vegetables and strawberries cool. - Avocado dressingMeanwhile, place the avocado flesh in a food processor. Add the olive oil, vinegar, cilantro, lime zest and juice, garlic, and some salt and pepper. Process until smooth. Adjust the salt as needed.
- Once the vegetables have cooled, shred the cabbage. Remove the skin, seeds, and membranes from the poblano peppers and cut them into thin strips. Chop the green onions. Then, cut the kernels from the corn cobs over a towel. Place all the vegetables and strawberries in a large bowl. Drizzle with the avocado dressing and toss to combine. Season with additional salt and pepper, if desired.
Categories:
Similar recipes
