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Charring the cabbage gives this sizzlin’ slaw a smoky flavour, while avocado replaces mayo in the zingy dressing', says Derek Sarno, Tesco's director of Plant-Based innovation. A fresh, crunchy salad that's great for serving at your next alfresco meal, you won't regret making this. See method
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Toss the red cabbage with the salt in a colander and set aside in the sink to drain for 10 mins.
Meanwhile, heat a barbecue to high or a griddle pan over a medium-high heat until very hot. Halve the sweetheart cabbage lengthways, then cut each half into 4 wedges, leaving the stem intact. Brush the cut sides with the oil. Barbecue or griddle for 3 mins each side until well charred, working in batches if needed. Resting a heatproof weight (such as a frying pan) on the wedges will help them char better. Set aside on a chopping board to cool for a few mins.
Rinse the red cabbage to remove the salt; spread out on some kitchen paper and pat dry. Transfer to a large mixing bowl.
Cut away and discard the tough cores from the charred cabbage, then slice widthways into 1cm strips and add to the bowl. Mix through the carrot and kale; chill.
Put the dressing ingredients in a food processor, season, then blitz until very smooth. Mix thoroughly with the vegetables in the bowl. Scatter with the sesame seeds to serve. Best served immediately, but will keep covered in the fridge for a few hours.
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