MAKES ABOUT ¾ CUP
2 |
tablespoons sour cream |
2 |
tablespoons mayonnaise |
2 |
tablespoons buttermilk |
1 |
tablespoon cider vinegar |
1 |
tablespoon minced fresh parsley |
2 |
teaspoons Dijon mustard |
¼ |
teaspoon sugar |
Salt and pepper |
|
¼ |
small head napa cabbage |
½ |
small head radicchio, cut into 2 wedges |
2 |
tablespoons vegetable oil |
1. Combine sour cream, mayonnaise, buttermilk, vinegar, parsley, mustard, sugar, ½ teaspoon salt, and ⅛ teaspoon pepper in medium bowl. Set aside.
2. Place cabbage and radicchio wedges on rimmed baking sheet and brush with oil (do not wash sheet). Grill over hot fire until lightly charred and beginning to wilt, 2 to 4 minutes on each cut side. Return to baking sheet and let cool, 5 minutes. Slice cabbage and radicchio thinly, then transfer to bowl with reserved sour cream mixture. Toss to combine and season with salt and pepper to taste.