© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Bon Appétit, July 2008
Coleslaw on the grill? Absolutely. It makes the cabbage and green onions tender and adds just a bit of smoky flavor.
nonstick vegetable oil spray
½ cup tarragon vinegar
½ cup sugar
½ cup vegetable oil, plus additional for brushing
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 medium head of red cabbage, about 1¾ pounds, quartered through core
1 medium head of green cabbage, about 1¾ pounds, quartered through core
1 bunch green onions, about 6, trimmed
Spray grill with nonstick spray. Prepare barbeque, medium-high heat.
Whisk vinegar, sugar, ½ cup oil, mustard, and tarragon in medium bowl. Season dressing with salt and pepper.
Brush cabbages and green onions with oil. Sprinkly with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on 1 side, 2 to 3 minutes. Transfer vegetables to work surface.
Chop green onions and cabbages. Place in large bowl, discarding the cores. Add dressing and toss to coat. Season slaw to taste with salt and pepper.