Tested till perfect Grilled Coleslaw

Grilled Coleslaw

Grilling cabbage is worth the effort for this tender, sweet salad to serve with the Chili-Rubbed Pork Chops.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2005

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1/2 1/2small green cabbage, (1 lb/500 g for half)
  • 2 tbsp 2tbspvegetable oil
  • 3 tbsp 3tbsprice vinegar or cider vinegar
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tspcelery seeds
  • 1 1small carrotcarrots, grated
  • 1/2 1/2sweet green peppersweet green peppers, thinly sliced
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Cut cabbage into quarters; cut out core and separate each quarter into 2 or 3 leaf sections. Brush with 1 tbsp (15 mL) of the oil. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender, about 12 minutes. Remove to cutting board; thinly slice.

Meanwhile, in small saucepan, whisk together remaining oil, vinegar, salt, pepper and celery seeds; place on edge of burner to warm.

In large bowl, toss together sliced cabbage, grated carrot, green pepper and warm dressing.

Additional information :

Tip: You can take the menu inside and cook the chops and cabbage, in batches, in a greased grill pan over medium-high heat for the same time. Drizzle with pan juices.

Nutritional Information Per serving: about

cal 96 pro 1g total fat 7g sat. fat 1g
carb 8g fibre 2g chol 0mg sodium 301mg

% RDI:

calcium 4 iron 4 vit A 38 vit C 60
folate 12
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