Grilled Crunchy Coleslaw Recipe

Name: Grilled Crunchy Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 head red cabbage, cut into 4 wedges, leaving core intact so wedges hold together; 2 tablespoons canola or vegetable oil; 1 tablespoon sugar; Kosher salt and freshly ground black pepper; 1 teaspoon finely grated orange zest; 1 teaspoon Dijon mustard; 1 tablespoon fresh orange juice; 1/4 cup olive oil; 1/4 cup chopped fresh parsley; 1 green onion, chopped

Servings: persons

1/2 head red cabbage, cut into 4 wedges, leaving core intact so wedges hold together
2 tablespoons canola or vegetable oil
1 tablespoon sugar
Kosher salt and freshly ground black pepper
1 teaspoon finely grated orange zest
1 teaspoon Dijon mustard
1 tablespoon fresh orange juice
1/4 cup olive oil
1/4 cup chopped fresh parsley
1 green onion, chopped

1
Preheat a grill.
2
Place the cabbage wedges on a baking sheet, and drizzle with the vegetable oil on both sides.
3
Sprinkle with sugar, salt, and pepper, and then toss to coat.
4
Grill the cabbage for 4 minutes each side, or 8 minutes total, turning once or until the edges begin to wilt, but the bulk of the cabbage remains crunchy.
5
Remove the cabbage from the grill and allow to cool a few minutes.
6
Meanwhile, make the vinaigrette in a medium bowl by whisking the orange zest, Dijon mustard, and orange juice with the olive oil until it emulsifies.
7
Add salt, and pepper, to taste.
8
Chop the grilled cabbage, removing the core, and place in the bowl with the dressing.
9
Add the parsley and green onion and toss to coat.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 head red cabbage, cut into 4 wedges, leaving core intact so wedges hold together, 2 tablespoons canola or vegetable oil, 1 tablespoon sugar, Kosher salt and freshly ground black pepper, and more.

Yes, Grilled Crunchy Coleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Crunchy Coleslaw

How did you like this recipe?

Frequently Asked Questions