Grilled Coleslaw

Author: Canadian Living

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

  • Portion size 4 servings

Ingredients

  • 1/2 green cabbage (1 lb/500 g for half)
  • 2 tablespoons vegetable oil
  • 3 tablespoons rice vinegar
  • 3 tablespoons cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon celery seeds
  • 1 carrots grated
  • 1/2 sweet green pepper thinly sliced

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
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 38.0
  • Vitamin C 60.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Coleslaw