Impress your guests this grilling season with a grilled twist on traditional coleslaw featuring grilled cabbage, charred red pepper, pickled ginger, and a tangy Southern dressing.
GRILLED COLESLAW WITH CHARRED RED PEPPER AND PICKLED GINGER
One head of cabbage, cut in to eighths with the core intact
1 red bell pepper
2 tbsp. minced pickled ginger
Southern slaw dressing (recipe follows)
1 can spray canola oil
Prepare grill for medium-high heat cooking, approximately 400 degrees. Spray both sides of the cabbage sections with canola oil and grill cabbage over direct heat for approximately 5 minutes per side until char marks are visible. Remove and refrigerate or place in a cooler on ice immediately to stop the cooking process.
Place red bell pepper on the grill and grill until charred on all sides. Remove the bell pepper from the grill. Remove the stem and core from the pepper and slice into thin strips.
Finely chop the cabbage and place in a large mixing bowl along with the red bell pepper slices, the pickled ginger, and Southern slaw dressing. Toss well then chill until ready to serve.
SOUTHERN SLAW DRESSING
1 cup mayonnaise
1/4 cup apple cider vinegar
2 tsp. sugar
1/2 teaspoon Kosher salt
¼ tsp. ground black pepper
Mix all ingredients and refrigerate until ready to use.