Asparagus, Cabbage

Charred Cabbage + Asparagus Salad and Almond Butter

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Charred Cabbage + Asparagus Salad and Almond Butter

Serves 4 (plus leftovers)  | Prep Time: 5 minutes | Cook Time: 20 minutes

I always like to keep a head of cabbage in the fridge. They’re durable, nutritious and so versatile. The almond butter ‘sauce’ gives it a nice creamy sauce. If you can’t have nuts use tahini in it’s place.


1 head cabbage, halved

1 bunch asparagus, woody ends trimmed, cut into ½-inch pieces

Extra virgin olive oil


For the almond butter sauce:

2 tablespoons almond butter

1 clove garlic

2 teaspoon coconut aminos or tamari

¼ teaspoon aleppo pepper (or a pinch of red pepper flakes)

Juice of half a lemon

¼ cup water, plus more if needed

Pinch of kosher salt

Chef Tips

 The key to this dish is the charring of the cabbage. 500F seems high, but it’s essential for the charring and flavor.


Step 1

Preheat oven to 500F. While the oven is heating. Cut the cabbage halves into ½-inch stips and then chop into thirds. You should just have some nice cabbage chunks. Toss with olive oil and season with salt. Place on a parchment lined baking tray and roast for about 15 minutes or until nicely charred. 

Repeat with the asparagus (use the same pan) but cook for 5 minutes.

Step 2 (for the almond sauce)

Combine all the ingredients in a bowl and whisk until thickened. It should be the consistency of a thick sauce. The sauce should taste nutty, and creamy with bit of acid.

Step 3

In a large bowl mix together the cabbage, asparagus and sauce. Season with salt and more lemon juice if desired.