This recipe for slaw is unusual in a couple of ways. First, it uses a mayonnaise-free dressing whose base is Asian fish sauce. Second, it calls for grilling the cabbage.

For those who don’t want to grill the cabbage, the recipe works just as well with raw cabbage.

This slaw will go well with most grilled meat and seafood, either plainly seasoned or seasoned with Asian flavors.

Thai Cabbage Slaw

Makes 4 to 6 servings
Fish Sauce Vinaigrette (recipe below)
½ small head green cabbage, cut into 2 wedges, leaving the core intact
½ small head red cabbage, cut into 2 wedges, leaving the core intact
Neutral-flavored oil, such as grapeseed or canola
Fine sea salt
½ bunch cilantro, roughly chopped
½ bunch scallions (white and green parts), thinly sliced
½ cup roasted peanuts, roughly chopped
1. Heat grill to hot. Brush cabbage wedges with oil and season with salt.
2. Grill the cabbage until charred with visible dark grill marks, about 5 minutes on each side. Let cool slightly, then core and thinly slice.
3. To assemble the salad, place the sliced cabbage in a large bowl. Drizzle on about ¼ cup dressing and toss to coat. Taste and add more dressing as needed. Add the cilantro, scallions and peanuts and toss again. Season with salt to taste.
Fish Sauce Vinaigrette
Makes about 1 cup
½ cup packed light brown sugar
½ cup fish sauce
½ cup freshly squeezed lime juice
1 teaspoon sambal oelek (chile paste)
2 garlic cloves, minced
1 red Thai chile, thinly sliced (optional)
Fine sea salt
In a medium bowl, whisk together the brown sugar, fish sauce, lime juice, sambal oelek and Thai chile, if using, until the sugar dissolves; add salt to taste.