Grilled Cabbage with Sunshine Tahini Sauce
Ingredients
Sunshine Tahini Sauce
-
1
small
carrot, peeled and chopped (about ⅓ cup chopped carrot)
-
1
inch piece
fresh ginger, peeled and chopped
-
1
clove
garlic, peeled and chopped
-
½
cup
tahini
-
½
cup
filtered water
-
¼
cup
fresh lime juice (from 1 big juicy lime)
-
1
teaspoon
light miso
-
½
teaspoon
coconut aminos
-
½
teaspoon
ground turmeric
-
to taste
sea salt and ground black pepper
Grilled Cabbage & Assembly
-
1
small head
purple or white/green cabbage
-
to taste
avocado oil or olive oil
-
2
green onions, thinly sliced
-
1
sprig
Thai or regular basil, leaves torn
-
handful
toasted sesame seeds
-
to taste
thinly sliced jalapeño, optional
Instructions
- Prepare the sunshine tahini sauce by blending carrot, ginger, garlic, tahini, water, lime juice, miso, coconut aminos, turmeric, salt, and pepper until smooth.
- Preheat the grill to medium-high and prepare the cabbage by removing outer leaves and cutting it into wedges.
- Brush the cabbage wedges with avocado oil and season with salt and pepper.
- Grill the cabbage wedges for about 4 minutes per side until charred and softened.
- Transfer the grilled cabbage to a serving platter, drizzle with the tahini sauce, and garnish with green onions, basil, sesame seeds, and jalapeño.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
7g
Sodium
200mg
Cholesterol
0mg
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