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Grilled Cabbage with Spicy Thai Dressing
  • 3 tablespoons (45ml) fresh juice from 4 to 6 limes, divided
  • 3 tablespoons (45ml) fish sauce
  • 3 tablespoons (45g) palm or light brown sugar
  • 3 medium cloves garlic, finely minced
  • 2 teaspoons dried Thai-style chili flakes, more or less to taste (see note)
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons chopped fresh cilantro leaves and fine stems
  • 1 medium head green cabbage, cut into 6 wedges, with core left intact
  • 2 tablespoons (30ml) extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
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