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Crunchy Grilled Coleslaw
| Crunchy Grilled Coleslaw | Print |
Recipe By: Alice Morrow
Crunchy Grilled Coleslaw
Ingredients
- ½ head of red cabbage, cut into 4 wedges, leaving core intact to hold wedges while grilling
- Olive oil
- sugar
- Kosher salt, black pepper
- 1 T. finely grated orange zest
- 1 T. Dijon mustard
- 3 T. fresh orange juice
- ¼ c. olive oil
- Chopped fresh parsley
- 1 green onion, chopped
Instructions
- Preheat inside grill.
- Place the cabbage wedges on a baking sheet, drizzle with olive oil on both sides.
- Sprinkle with sugar, salt and pepper. Toss to coat.
- Rub olive oil on hot grill. Place wedges and grill about 3-4 minutes per side. The edges will wilt but the bulk of it should remain crunchy.
- Remove from grill and allow to cool a few minutes.
- In a bowl, whisk the zest, mustard and juice with olive oil until it is emulsified.
- Add salt and pepper to taste.
- Chop the cabbage, removing the core and place in bowl with dressing.
- Add parsley, green onion and toss and taste for seasoning again.
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