Grilled Coleslaw with Cilantro Vinaigrette
Serves: 4-5
  • Cilantro Vinaigrette:
  • 3 tablespoons chopped cilantro
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 2 teaspoons Dijon mustard
  • ⅓ cup olive oil
  • Kosher salt
  • Fresh ground black pepper
  • 1 small size head green cabbage (about 2-1/2 pounds)
  • ½ cup grated carrots
  • ⅓ cup finely chopped green onions
  1. For the cilantro vinaigrette, whisk together cilantro, vinegar, sugar and mustard; whisk in olive oil. Season with salt and pepper and set aside.
  2. Preheat grill to medium heat.
  3. Cut cabbage in half lengthwise and then cut each half into lengthwise quarters; remove the core.
  4. Grill cabbage until lightly browned and charred turning to grill all sides, about 10 minutes total time; remove from the grill. Thinly slice grilled cabbage (there will be about 8 cups). Toss together cabbage, carrots and green onions. Add the vinaigrette and toss to evenly coat; season with salt and pepper. Allow sitting 15 minutes before serving.
Recipe by A Year at the Table at