Charred Cabbage Salad with Pecan Dukkah, Chile-Lime Butter | Kyler’s Recipes | Umami

Ingredients

• ½ cup pecan halves
• ¼ cup white sesame seeds
• 1 ½ teaspoons coriander seeds
• ¾ teaspoon cumin seeds
• 1 teaspoon kosher salt
• ½ teaspoon Aleppo pepper
• 5 medium (1/10 oz. total) de árbol chiles, toasted
• ¼ teaspoon cumin seeds, toasted
• 1 cup unsalted butter, softened
• 2 teaspoons grated lime zest plus 1 1/2 Tablespoons fresh juice (from 1 lime)
• 2 teaspoons kosher salt
• 1 medium garlic clove, grated (1/4 tsp.)
• ¼ teaspoon smoked paprika
• ¼ teaspoon black pepper
• 2 tablespoons Chile-Lime Butter, softened
• 1 tablespoon fresh lime juice (from 1 lime)
• 1 small (2 lb.) savoy cabbage, halved lengthwise, cored, and leaves separated
• 3 tablespoons olive oil
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper, plus more to taste
• 1 tablespoon Pecan Dukkah
• 2 tablespoons roughly chopped mixed fresh herbs (such as dill, chives, mint, cilantro, and chervil)