Grilled Coleslaw
Recipe: #20173
July 16, 2015
Categories: Salads, Vegetable Salad, Cabbage, July 4th, Labor Day, Grilling (Outdoor), Gluten-Free, Kosher Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Recipe source: Bon Appetit (July 2008) When I made this recipe I did not have tarragon vinegar, so in the correct amount of vinegar (white) I added a bunch of dried tarragon (forgot to measure but it was probably close to a tablespoon). Also be careful as the spring onion slip through the grates of the grill -- next time I will put the onions in a grill pan."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (332.2 g)
- Calories 290.8
- Total Fat - 18.6 g
- Saturated Fat - 2.5 g
- Cholesterol - 0 mg
- Sodium - 234.1 mg
- Total Carbohydrate - 29.2 g
- Dietary Fiber - 6.4 g
- Sugars - 21.3 g
- Protein - 5.4 g
- Calcium - 162.6 mg
- Iron - 3.1 mg
- Vitamin C - 122.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Spray grill with cooking spray and then prepare grill to medium high heat.
Step 2
In a cup or bowl whisk together the vinegar, sugar, 1/2 cup of oil, mustard and tarragon; season with salt and pepper.
Step 3
Brush cabbages and green onions with oil; sprinkle with salt and pepper.
Step 4
Grill cabbages for 2-5 minutes per side; grill green onions until charred -- about one minute. Transfer vegetables to work surface. *** you may want to place the green onions in a grill pan or something so they do not slip through the grates of the grill.
Step 5
Chop vegetables and place in large bowl -- discard cores. Add dressing; toss; season with salt and pepper if desired.
Tips
No special items needed.
0 Reviews
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