Fried Cabbage & Slaw with Smoky Aioli
Max Baroni & Lydia Keating
- Serves
- 4
Crispy fried cabbage wedges paired with a vibrant herb slaw and smoky aioli make for an irresistible combination of textures and flavors. Perfect as an appetizer or a show-stopping side dish, this recipe is sure to wow.
Chef’s Tip: Any leftover aioli pairs beautifully with roasted vegetables or as a dip for fries.
Ingredients
For the Fried Cabbage
- 1 small head of cabbage
- 3 eggs, beaten
- 1/2 cup all-purpose flour
- 3 cups panko breadcrumbs
- 4 cups canola oil (for frying)
- Kosher salt
For the Aioli:
- 3 egg yolks
- 1 teaspoon apple cider vinegar
- 1 cup canola oil
- 1 clove garlic, microplaned
- 1/2 teaspoon pimentón
- Kosher salt
- Splash of water
For the Cabbage Slaw:
- Juice of 4 limes
- 2 teaspooons honey
- 1 teaspoon fish sauce
- Kosher salt
- White pepper
- 1 jalapeño, thinly sliced
- 1 cup torn cilantro leaves
- 1 cup torn parsley leaves
- Thinly sliced leftover cabbage leaves Instructions
Directions
- Step 1
Make the Aioli: In a food processor, combine the egg yolks, apple cider vinegar, a pinch of salt, and a splash of water. Blend until smooth.
With the machine running, slowly drizzle in the canola oil until the mixture emulsifies and thickens.Transfer to a bowl and whisk in the smoked paprika and microplaned garlic. Adjust seasoning with salt. Set aside.
- Step 2
Prepare the Cabbage: Remove and discard the outer leaves of the cabbage. Halve the cabbage, then cut each half into thirds to form wedges, keeping the core intact to hold them together.
Trim the bottom of the core slightly for even-sized wedges. Reserve any leftover cabbage for the slaw. - Step 3
Bread the Cabbage: Season the cabbage wedges with salt. Dredge each wedge in flour, shaking off excess. Dip into the beaten eggs, then coat with panko breadcrumbs, pressing gently for an even coating. Place on a parchment-lined tray.
- Step 4
Make the Cabbage Slaw: In a large bowl, whisk together lime juice, honey, fish sauce, salt, and white pepper. Add the jalapeño and reserved sliced cabbage leaves, tossing to combine.
Just before serving, gently fold in the cilantro and parsley leaves for freshness. - Step 5
Fry the Cabbage: Heat the canola oil in a Dutch oven or deep fryer to 350°F. Fry the cabbage wedges in batches for 3–4 minutes, or until golden brown and crispy. Transfer to a wire rack to rest.
- Step 6
Assemble and Serve: Spread a dollop of aioli onto a plate. Place a fried cabbage wedge on top and add a generous spoonful of herb slaw. Serve immediately to enjoy the perfect mix of crispy, tangy, and smoky flavors.