Grilled Coleslaw

Southern Kitchen

Grilled Coleslaw

Serves: 6 to 8

Hands On Time: 20 minutes

Total Time: 20 minutes


1 small head green cabbage, quartered

1 small head red cabbage, quartered

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 large carrots, peeled and grated

5 scallions, thinly sliced

Zest and juice of 1 orange

1/4 cup red wine vinegar


Heat a grill over high heat. Lightly brush the surface of the cabbage with 2 tablespoons of olive oil and season with salt and pepper. Place the cabbage on the grill, cut-side-down, and grill until lightly charred, about 5 minutes. Turn the cabbage onto the other cut side and grill for another 5 minutes. Transfer to a cutting board. Once the cabbage is cool enough to handle, remove the core and slice 1/2 inch thick.

In a large bowl, combine the sliced cabbage with the carrots and scallions. Add the orange juice, vinegar and remaining olive oil, and toss to combine. Season to taste with salt and pepper. Serve warm or chilled.

About the recipe

Instead of shredded raw cabbage tossed in a mayonnaise-based dressing, try this recipe featuring grilled cabbage tossed in a bright orange and vinegar dressing. Grilling the cabbage imparts a smoky flavor, but still allows the cabbage to maintain its crunchy texture. Toss the cabbage in the dressing while it’s still warm to allow the cabbage to absorb the vinaigrette.