Charred red cabbage and carrot salad

Halve the cabbage, remove the core with two angled cuts, lay flat and cut into about one-inch pieces; quarter larger heads first so the strips are not too long. The tough ribs need not be trimmed for this method.

Slice the half onion fairly thickly.

Grease a foil-lined sheet pan with the vegetable oil, arrange the cabbage cut side up, and drizzle a couple tablespoons of oil over.

Broil on high about five minutes until the first side has some charring.

Flip with a spatula and tongs and broil the second side, checking after a couple of minutes and turning the pan for hot spots. Char means the edges are getting a little black, a superficial char.

Scatter the onions over, then peel the carrots over the top in long firm strokes for the longest, thickest ribbons, switching carrots when it gets too hard. Arrange evenly.

Broil about three minutes until the carrots and onions start to soften.

Season generously with kosher salt, sprinkle with garam masala and a few shakes of cayenne, and toss thoroughly with tongs.

Push everything toward the middle, where the broiler is hottest, and broil one last time until charred and the cabbage is tender; taste and repeat if needed.

Transfer to a bowl. Add a little drizzle of honey and the rice vinegar, toss, taste and add salt as needed.

Finish with a little olive oil and freshly sliced green onions, mix, transfer to a serving dish and top with a few more green onions.