By Chris Coleman, Executive Chef at The Asbury
- 1 head green leaf lettuce
- ½ spaghetti squash
- ½ acorn squash
- 1 cucumber, peeled
- 1 tomato
- 2 tablespoons hot chili paste
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- Juice of 1 lime
- 1 tablespoon sorghum
- 3 tablespoons apple cider vinegar, divided
- 1 pinch sugar
- 2 tablespoons Duke’s Mayonnaise
- 2 tablespoons fresh herbs (parsley, chives, thyme), chopped and divided
- ¼ cup crema
- 1 head green cabbage
- Benne seeds, sesame seeds, pepitas or nuts (optional)
- Fresh cheese (optional)
- Separate large lettuce leaves and rinse gently. Spread on paper towel-lined sheet tray and allow to dry under refrigeration.
- Cut spaghetti squash in half and roast at 350 F until tender. Using a fork, remove squash strands into a bowl. Season with salt, pepper, hot chili paste, cumin, garlic powder and sorghum to your liking. Set aside.
- Peel acorn squash. Using a box grater, grate the squash into fine strands. Cut the cabbage into chiffonade (very thin strips created by cutting the cabbage head into quarters and then cutting thin strips across each quarter) and combine with the raw squash to create a slaw mix.
- Season slaw mix with 2 tablespoons of apple cider vinegar, sugar, Duke's Mayonnaise and 1 tablespoon of fresh herbs. Set aside.
- Dice the cucumber and tomato into small cubes and combine with 1 tablespoon of fresh herbs, 1 tablespoon of apple cider vinegar, and salt and pepper. Adjust salt and pepper levels as needed. Set aside.
- Saute a small handful of the roasted spaghetti squash until starting to gently caramelize. Adjust seasoning and splash with a bit of lime juice.
- Place a small amount on the bottom of a lettuce leaf. Top squash with slaw, then salsa fresca, and drizzle with crema.
- Sprinkle a few benne or sesame seeds, pepitas or nuts (optional) or fresh cheese if you'd like (optional).
Take me back to the Chopped: Charlotte Edition article.