Grilling cabbage is worth the effort for this tender, sweet salad to serve with the Chili-Rubbed Pork Chops.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2005
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 301 mg
- Protein 1 g
- Calories 96.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
%RDI
- Iron 4.0
- Folate 12.0
- Calcium 4.0
- Vitamin A 38.0
- Vitamin C 60.0
