Spring is here and the grill is out!!! I was recently at my friends apartment that I spend a good amount of time at. We BBQ a lot in the warm months of the year and are always trying new things on the grill. Last weekend we grilled cabbage to make a grilled coleslaw. It was tremendous!!! But as most of you know I will through anything on the grill. Grilled celery anyone? Don’t knock it till you try it. I’m sure there a lot’s of people who feel the same way I do about grilling everything and anything. So I am sure you will have no problem with this warm version of slaw. We used only red cabbage instead of the usual red and green. I cut the red cabbage lengthwise, about 1/4 – 1/2 inch slices, with the core to keep the slices intact. I left the carrots whole, peeled and cut the onion into rings. When everything was done I did a rough chop of the veggies, giving them a rustic feel. When grilling just use a small amount of olive oil on the cabbage. This makes it so you won’t have to use a lot of mayo, which is usually essential in a good slaw. We used a garlic mayo and minced capers for our dressing. You could also leave out the capers, squeeze a lime and chop some cilantro with the garlic mayo for a different version. Even add a little red pepper flakes for some heat. Or whatever your heart desires. I find grilling things opens my creative mind to different ways of preparing and eating food. I hope this inspires you to explore and start grilling in different ways!!!
- 1 Head red cabbage
- 1 Onion - white, yellow or red
- 2-3 Large carrots
- 2-3 Tbsp of Garlic Mayo
- A Handful of Capers
- Olive oil
- Salt and pepper to taste
- Cut cabbage length wise and keep core intact about ¼-1/2 inch thick.
- Peel and slice onion into rings.
- Wash carrots thoroughly, and dry them.
- Lightly coat onions, carrots and cabbage with olive oil, salt and pepper.
- Carrots take a little while so start them first.
- Grill veggies till desired doneness.
- I usually only flip the onions and cabbage once during grilling.
- Gives them a nice grilled sear marks.
- While veggies are cooking mince the capers.
- When done, cut core out of cabbage and trough away.
- Then give a rough chop to all veggies.
- I still like to cut the carrots in strings but am not so precise with the chopping.
- Toss with mayo and capers.
- Salt and pepper to taste.
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