Grilled Cabbage & Smoked Almond Salad
This Grilled Cabbage & Smoked Almond Salad pairs charred cabbage with roasted almonds, creating a dish that focuses on texture, depth, and balance. It shows how almonds can add structure and flavor to vegetable-led dishes, making them feel more complete while naturally supporting a fiber-rich approach to everyday cooking.
Created by foodthinque for the Almond Board of California.
Featuring California Almonds
Ingredients
For the Grilled Cabbage (serves 12) | ||
| 3 kg | Napa or Asian cabbage, cut into wedges | |
| 90 ml | grapeseed oil | |
| 40 g | kosher salt | |
For the Almond Tahini Vinaigrette | ||
| 300 ml | grapeseed oil | |
| 240 ml | water | |
| 240 ml | creamy almond butter | |
| 120 ml | lemon juice | |
| 120 ml | distilled vinegar | |
| 1 tsp | kosher salt | |
For the Salad | ||
| 2.7 kg (approx.) | cooled grilled cabbage | |
| 340 g | smokehouse-style almonds, chopped | |
| 180 ml | almond tahini vinaigrette | |
| 30 g | Italian flat-leaf parsley, roughly chopped | |
| 30 g | fresh mint, roughly chopped | |
| 30 g | fresh dill, roughly chopped | |
