Grilled Coleslaw
Grilling cabbage is worth the effort for this tender, sweet salad to serve with the Chili-Rubbed Pork Chops.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 96 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 8 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 301 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 4% |
| vit A | 38% |
| vit C | 60% |
| folate | 12% |
-
Half small green cabbage (1 lb/500 g for half)
2 tbsp (25 mL) vegetable oil
3 tbsp (50 mL) rice or cider vinegar
1/2 tsp (2 mL) each salt and pepper
1/4 tsp (1 mL) celery seeds
1 small carrot, grated
Half sweet green pepper, thinly sliced
Preparation:
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.
Source
Canadian Living Magazine: August 2005
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