Coleslaw makes the perfect summertime side dish. The cold, crunchy, and creamy cabbage accompanies everything from barbecue to burgers.
But sometimes it’s nice to switch it up. On the grill, perhaps?
I’m talking grilled coleslaw. Still crunchy. Still creamy. But all wrapped up with a sweet and smoky charred bow.
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What exactly are we grilling here? The cabbage. Cutting half a head of cabbage into two wedges with the core intact makes the grilling easy peasy.
Flavorwise there’s much more to it than just grill marks. We found that grilling cabbage tamed the raw bite as well. The deep caramelization brought out the cabbage’s natural sweetness. Almost like cabbage candy. But in a really tasty way.
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For me, grilled coleslaw was such an ah-ha moment. How did I not know about this before? So I’m telling you: If you’ve already got the grill going for burgers and dogs, throw a head of cabbage on there too. You won’t be sorry.
Serves 4 Total Time: 40 minutes
Do not remove the core from the cabbage; it will keep the leaves intact on the grill.
- ½ head green cabbage (1 pound), cut into 2 wedges
- 2 tablespoons olive oil
- ½ teaspoon table salt
- ¼ teaspoon pepper
- ¼ cup mayonnaise
- 1 shallot, minced
- 4 teaspoons cider vinegar
- 1 carrot, peeled and shredded
- 2 tablespoons minced fresh cilantro
1A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
1B. FOR A GAS GRILL: Turn all burners on high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high.
2. Brush cabbage wedges with oil and season with salt and pepper.
3. Clean and oil cooking grate. Place cabbage on grill. Cook (covered if using gas), turning as needed, until cabbage is lightly charred on all sides, 8 to 12 minutes. Transfer cabbage to platter; tent with aluminum foil and let rest.
4. Whisk mayonnaise, shallot, and vinegar together in large bowl. Slice cabbage into thin strips, discarding core. Stir cabbage, carrot, and cilantro into mayonnaise mixture. Season with salt and pepper to taste. Serve.