Ingredients

• 1 garlic clove, smashed
• 4 oz. fresh goat cheese
• 1 1/2 cups plain whole-milk Greek yogurt
• 2 cups mint leaves, divided
• 2 cups parsley leaves with tender stems, divided
• 2 Tbsp. extra-virgin olive oil, plus more for drizzling
• 2 Tbsp. fresh lemon juice, divided
• Kosher salt
• 1 medium head of purple cabbage (about 2 1/2 lb.)
• 3 Persian cucumbers, thinly sliced
• 1/2 cup crushed Corn Nuts
• Aleppo-style pepper (for serving)

Instructions

1. Pulse garlic, goat cheese, yogurt, 1 cup mint, 1 cup parsley, 2 Tbsp. oil, and 1 Tbsp. lemon juice in a food processor until smooth and pale green. Transfer raita to a medium bowl; season with salt.
2. Prepare a grill for medium heat. Cut cabbage in half through core. Cut each half into 3 wedges, keeping core intact. Drizzle wedges with oil to coat and season all over with salt. Grill until deeply charred on all sides (pretty much blackened) and a paring knife easily slips through the center, 8–10 minutes per side. Transfer to a cutting board and let cool 5 minutes (this also allows the cabbage to steam and become tender on the inside). Cut each wedge in half crosswise.
3. Toss cucumbers, remaining 1 cup mint, remaining 1 cup parsley, and remaining 1 Tbsp. lemon juice in a medium bowl. Season salad with a big pinch of salt and toss again.
4. Spread raita over plates; place a few pieces of cabbage on each. Top with salad and Corn Nuts. Sprinkle with Aleppo-style pepper; drizzle with more oil.
5. Raita can be made 1 day ahead. Cover and chill.