Wicked Healthy Recipe Video

Burned Cabbage And Avocado Salad

Big bright colours and badass flavours. Creamy avo, crispy burnt cabbage butt ends and a bit of lime to bring it all together. A particular favourite of ours and another creation that shows you salads do not have to be boring.

Serves: 1-2


½ head of red cabbage, sliced into steaks

splash of oil

pinch of salt and pepper

1 red jalapeño pepper

2 green onions, sliced on a bias

leaves from one sprig of basil, chopped

leaves from one sprig of mint, chopped

juice from 1/2 lime

1 avocado, seed removed, scooped from skin

pinch of salt and pepper


1. Heat up grill skillet over medium-high heat.

2. Coat cabbage steaks with a thin layer of oil and season with salt and pepper.

3. Grill cabbage until caramelized and nicely browned, about 8 minutes, and flip.

4. When both sides are done, remove from heat, and set aside.

5. Grill jalapeño pepper, and finish charring with a kitchen torch.

6. Chop grilled cabbage, jalapeno, and add to a medium mixing bowl.

7. Add the rest of the ingredients and toss to combine.


If you don’t have a kitchen torch, you can hold the pepper carefully over a gas range to char and blister the skin. Alternatively, continue grilling pepper on skillet until well done, turning so all sides char evenly.

If you don’t have a grill pan use a flat skillet, of course we like to use cast iron but any would do. The key is to come close to burning and searing the cabbage to add flavour and crisp-ness.

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