Impulse shopping is always a dangerous thing.

For me, that’s never more true than at the market.

Pre-breakfast shopping always lead to poor decisions at the store, so I make it a hard and fast rule to have both a coffee and a bit to eat before heading out.

Radish watercolor

But hunger isn’t the only thing that distracts me – apparently. This week, it was color. Every gorgeous vegetable and fruit called out to me. And who am I to say no?!

So here I am, with a beautiful but ragtag assortment of veggies – purple cabbage, black radish, yellow peppers.

I’m a sucker for charred cabbage (thanks to an amazing charred Napa cabbage and hazelnut salad I had ages ago!). If you’ve never grilled or broiled cabbage, you absolutely should try. It mellows out the harshness and leaves you with a sweeter, smoky delight.

So here’s a smokey, salty, nutty warm veg salad that’s great on it’s own. It’s also a terrific foundation for a bit of poached fish or grilled tofu.

Let’s Get Cooking!

The Prep

Quarter and core one small red cabbage. In a large bowl, separate the cabbage leaves and toss with 2 Tbsp of olive oil. Turn out on to a rimmed baking sheet and generously salt. Cook under a broiler just until the edges of the cabbage begin to char. Set aside.

Slice a yellow pepper in half, remove seeds and membranes. Slice the pepper into quarter inch wide strips. Toss in 1 Tbsp of olive oil. Turn out on to a rimmed baking sheet and generously salt. Cook under a broiler just until the pepper skin starts to blacken.

Using a mandoline or vegetable slicer, thinly slice a black radish. Blanch in a pot of salted water. Drain and place in an ice bath.

In a glass measuring cup, add 1/4 C soy sauce, 1/2 tsp red pepper flakes, 1 tsp grated ginger and 1 minced clove of garlic.

Toast 1 Tbsp of sesame seeds.

The Assembly

Whisk 2-3 Tbsp of sesame oil to the soy-ginger-garlic-pepper sauce.

Toss the sesame-soy sauce with the cabbage. Use just enough to cover the leaves. No one likes soggy brassicaceae!

The Payoff

Layer six of the radish slices in a two rows of three. Plate the cabbage on top of the radish and add a handful of peppers. Sprinkle with the toasted sesame seeds. Enjoy!

Charred cabbage and peppers with a soy-ginger sauce

Believe in yourself!

You are a #culinarygenius!