Grilled cabbage slaw
It looks like a classic coleslaw and, in most ways, it is. The twist is that the cabbage is grilled before getting sliced, resulting in a crisp-tender texture, a slightly sweeter taste, and, of course, those satisfying charred edges. The slaw is ready to enjoy as soon as you toss it together, but you can also prep it a day in advance and store it in the fridge.
Uncooked green cabbage
1 head(s), small, about 2 lbs
Apple cider vinegar
1 large, grated on the large holes of a box grater
Orange bell pepper(s)
1 medium, thinly sliced
Uncooked red onion(s)
½ cup(s), sliced, thinly sliced
⅓ cup(s), chopped
- Coat an outdoor grill rack with cooking spray. Preheat the grill to medium-high.
- Cut the cabbage into 1-inch-thick wedges, leaving the core intact so the wedges don’t fall apart. Coat the wedges on both sides with cooking spray. Grill the cabbage wedges until lightly charred, 4 to 5 minutes per side. Remove from the grill and let cool slightly.
- In a large bowl, whisk the mayonnaise, vinegar, salt, and black pepper. Add the carrot, bell pepper, onion, and parsley and toss to coat. Cut the cabbage crosswise into thin slices. Add the cabbage to the bowl and toss to combine.
- Serving size: about 1 cup