You should not poo-poo the idea of a salad being great. You should definitely not poo-poo the idea of a great cabbage salad. You should really definitely not poo-poo the idea of charring said cabbage for that great salad.

Lessgo.

CHARRED CABBAGE SALAD WITH YOGHURT DRESSING

(for the barbecue table)

½ green cabbage, cut into 2 wedges
250 g green beans, trimmed and thinly sliced along the length
1 lebanese cucumber, sliced
2 eshallot, finely sliced
100 g parmesan, shaved
1 cup mixed fresh Vietnamese mint and parsley, roughly chopped
Olive oil
Salt and pepper
Yoghurt dressing (recipe follows)

Rub cabbage down with a splash of oil so it glistens like the sweaty tourists’ bald head, and then season all over with a little salt and pepper or a salt-pepper-garlic type BBQ rub.
Place cabbage on grill over coals.
Turn regularly for 10 minutes or until it has a bit of char on all faces. The idea here is that the cabbage will be charred and smoky but not super soft.
Chop cabbage however you think it’s going to work for you.
In a large bowl, combine cabbage and all remaining ingredients (reserve a little herbage for garnish) and then toss to combine.
Finish it with reserved herbs.
This is a good one to go with just about any meat to come off the barbecue.

YOGHURT DRESSING

1 cup yoghurt
Juice 1 lemon
1 clove garlic, grated
A pinch of salt and pepper

Place all ingredients into a mixing bowl and then whisk to combine.
Check seasoning and adjust if necessary.
Now you’re G-to-G.