Grilled cabbage salad

Name: Grilled cabbage salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 1 small green cabbage, cut into 8 wedges; 2 carrots, halved lengthwise; Extra virgin olive oil; ½ cup (125 ml) mayonnaise; ¼ cup (60 ml) sour cream; Juice of ½ lemon; 1 tbsp (15 ml) cider vinegar; ½ tsp (2.5 ml) celery salt; Salt and freshly ground black pepper

Preparation 20 min
Refrigeration 2 h
Cooking 10 min
Servings 6 to 8
Freezing I do not suggest

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Ingredients

1 small green cabbage, cut into 8 wedges
2 carrots, halved lengthwise
Extra virgin olive oil
½ cup (125 ml) mayonnaise
¼ cup (60 ml) sour cream
Juice of ½ lemon
1 tbsp (15 ml) cider vinegar
½ tsp (2.5 ml) celery salt
Salt and freshly ground black pepper

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Preparation

Preheat the BBQ to maximum power, then reduce to medium power. Oil the grill.
Lightly brush the cabbage wedges and carrot pieces with olive oil.
Place the vegetables on the BBQ grill and cook about 10 minutes, turning regularly to mark each side well. The goal is NOT to cook the vegetables, but only to give them a smoky grilled flavor. The cabbage should stay crispy.
Remove from BBQ and let cool 10 minutes at room temperature.
Finely chop the cabbage wedges with a knife and grate the grilled carrots. Place in a large salad bowl.
In a bowl, whisk the mayonnaise, sour cream, lemon juice, cider vinegar and celery salt until smooth. Season with salt and pepper.
Pour ½ cup (125 ml) of dressing (or more, to taste) over the vegetables and mix to coat well.
Refrigerate for 2 hours before serving. This is the step that allows the flavors to penetrate the cabbage and gives it its signature marinated texture.