Farm Store & CSA
Grilled Cabbage and Pickle Salad
The smokey char on the cabbage pairs well against the cool tang of the pickle mayo dressing.
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1 head cabbage
4 dill pickle spears
1/4 cup pickle liquid
1/4 cup mayonnaise
1 bunch parsley
Cut the cabbage into quarters, peeling away any droopy outside leaves but leaving the core intact.
Dress the cabbage with a glug of olive oil, sprinkle of salt and grind of pepper.
Grill the cabbage over medium heat until the leaves are charred on all sides and the center slightly steamed.
Meanwhile, slice the pickles thinly.
Combine the pickles, pickle liquid, and mayo in a jar and shake to combine.
Roughly chop the parsley
Spoon the pickle mayo over the cabbage and garnish with the parsley leaves and serve.
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