Photo of Grilled cabbage slaw by WW

Grilled cabbage slaw

PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
Try this twist on classic coleslaw for your next backyard barbecue—the cabbage is grilled until charred and slightly softened. It still retains plenty of crunch, but the flavour turns sweeter overall, with those irresistible charred bits around the edges. The dressing combines light mayo and cider vinegar, which has more body than a vinaigrette and will cling better to all the veggies. The slaw holds up well, so you can make it up to a day in advance.


Cooking spray

4 spray(s)

Uncooked green cabbage

1 head(s), large, about 2 lbs

Light mayonnaise

3 tbsp(s)

Cider vinegar

2 tbsp(s)

Kosher salt

¾ tsp(s)

Black pepper

½ tsp(s)

Uncooked red onion(s)

½ cup(s), chopped, thinly sliced

Fresh parsley

cup(s), chopped

Uncooked carrot(s)

1 large, grated on the large holes of a box grater

Orange bell pepper

1 medium, thinly sliced


  1. Coat an outdoor grill rack with cooking spray. Heat grill to medium-high heat. Cut the cabbage into 1-in-thick wedges, leaving the core intact so wedges don’t fall apart. Coat wedges on both sides with cooking spray. Arrange the cabbage wedges on the grill rack; grill until lightly charred, 4 to 5 minutes per side. Remove the cabbage from the grill and cool slightly.
  2. In a large bowl, whisk the mayonnaise, vinegar, salt, and pepper. Add the onion, parsley, carrot, and bell pepper; toss well to coat. Cut the cabbage crosswise into thin slices. Add the cabbage to the bowl and toss well to coat.
  3. Serving size: about 1 cup