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A BBQ-Ready Recipe by Connie DeSousa

31 Jul 2020

Is having a fun, grill-filled summer at the top of your priority list? It is on ours!
In the hopes of bringing you the very best BBQ advice we could, we brought in the big guns by reaching out to a real grill guru. As a Canadian chef, mother, mentor, and culinary queen, Connie DeSousa and her co-chef John Jackson co-own five dining establishments.

At Charbar—one of Connie and John’s restaurants—the grilled Napa cabbage salad is a don’t-miss dish. They’ve kindly shared their light, fresh, and 100% vegan recipe to help you make a mouth-watering sensation at your next barbecue.

Charred Napa Cabbage Salad 
Avocado | Puffed Wild Rice | Citrus 

Ingredients:

1 lb Napa cabbage
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup wild rice
4 oranges
2 avocados
1 bunch of mint
Sherry vinegar
Olive oil

Preparation:

For the seed mix:
Preheat oven to 500 °F. Pour 1 tbsp of vegetable oil into a deep roasting pan. When the oil is hot, almost smoking, carefully remove the pan and sprinkle in the raw rice. The rice will puff and rise to the surface of the oil. Strain the oil and puffed rice through a fine-mesh sieve. Drain the puffed rice on a paper towel and sprinkle with salt. Cool to room temperature.

Combine the pumpkin seeds and sunflower seeds and toast in a dry pan with a pinch of salt. Cool to room temperature and combine with the puffed rice. This mixture will keep for up to 2 weeks in a sealed container.

For the dressing:
Combine 1/3 sherry vinegar with 2/3 olive oil and a pinch of salt. Whisk to dissolve the salt. The dressing can be stored in a sealed container for up to 2 weeks. The dressing will need to be shaken before use to emulsify.

For the cabbage:
Cut the cabbage in half, lengthwise. Char one half of the cabbage on the grill, cut side down until blackened. Remove from the grill and cool. 
Chiffonade all the cabbage and toss it together. Set aside.

To assemble the salad (for 1 portion):

In a medium-sized bowl, combine 4 oz of the chiffonade cabbage, 8 slices of orange, and 1/2 diced avocado with 1/2 oz of dressing. Toss and season to taste with salt. Place salad on a plate or shallow bowl and top with 1 oz of chopped mint leaves and 3 tbsp of seed mix.