Charred cabbage salad

How about a healthy salad to add to tonight's dinner? Serve this delightful charred cabbage salad filled with carrots, onions and hazelnuts to the whole family!




  1. Heat the broiler (top element) of your oven. Core both cabbage halves. Roughly shred the cabbage, using a sharp knife, a mandoline, or the shredding blade of a food processor.
  2. Place in a large bowl and toss, lightly, with olive oil and spread in one thick layer on a big baking sheet.
  3. Broil for 5 to 7 minutes, or until the tips of the cabbage shreds begin to char. Stir thoroughly to turn the cabbage, then broil for an additional 5 minutes. You are not cooking the cabbage completely through you are trying to add as much color and crispiness to the edges as possible.
  4. Remove the cabbage from the oven and set aside to cool for a few minutes. Turn the oven to bake and down to 350°F.
  5. Roughly chop the hazelnuts and spread in a baking dish. Bake for 5 to 10 minutes or until lightly toasted (watch closely — the size of the hazelnuts, the baking dish, and your oven will all determine the actual roasting time).
  6. Whisk together 1 tablespoon olive oil, the juice of 1 lemon, and the honey.
  7. Toss the semi-cooled and wilted cabbage with the dressing and salt and pepper to taste.
  8. Toss with 1 cup of the toasted hazelnuts.
  9. Spread on a large platter and garnish with the remaining 1/4 cup of hazelnuts. If desired, also garnish generously with shaved Gruyere cheese.
  10. Serve warm or at room temperature.