SERVES 6 TO 8
I love grilling cabbage. It cuts the bitterness and brings out the sweetness. The real star here, though, is the peanut sauce. It’s creamy and savory with tropical flavors from ginger, lime, and coconut water. I love this sauce on almost any salad, but you could also use it to coat tofu or grilled vegetables, toss it with cooked noodles, or even drizzle it on savory oatmeal. —DEREK
1 cup smooth peanut butter
3 limes, juiced
1/3 cup tamari or soy sauce
2 tablespoons Ninja Squirrel sriracha
1 tablespoon chopped peeled fresh ginger
1 teaspoon chopped garlic
½ teaspoon smoked paprika
About 1 cup coconut water or water
¼ cup chopped fresh cilantro
1 head red cabbage, rinsed
1 tablespoon toasted sesame oil
1 teaspoon granulated garlic
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
A few fresh mint leaves, cut into thin shreds, for garnish
Sesame seeds, for garnish
FOR THE PEANUT SAUCE: Combine the peanut butter, lime juice, tamari, sriracha, ginger, chopped garlic, and paprika in a blender (preferably high-speed). Begin blending on low, then drizzle in just enough coconut water so the sauce blends and becomes pourable. Add the cilantro and blend just until incorporated. Use immediately or refrigerate in a sealed container for up to 3 days.
FOR THE CABBAGE: Heat a grill or grill pan to medium-high heat. Cut the cabbage lengthwise into eighths, leaving the stem on to hold the cabbage leaves together on each wedge. Each one should look like a plume of purple feathers. Put the wedges on a rimmed baking sheet and massage with the sesame oil. Season both cut sides of the wedges with the granulated garlic, salt, and pepper. Grill the wedges on all three sides until nicely charred, 5 to 8 minutes total. Charring gives the cabbage a lot of flavor.
Arrange the grilled wedges on a platter and drizzle on the peanut sauce like the artist you are. Garnish with the mint and sesame seeds.