Why I Wish I’d Grilled My Coleslaw All Along

Grilling the quartered cabbage heads gave them a nice smoky flavor with a hint of sweetness as the outer layers were slightly cooked. Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Whisk vinegar, sugar, 1/2 cup oil, mustard, and tarragon in medium bowl. Season dressing with salt and pepper. Brush cabbages and green onions with oil; sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on 1 side, 2 to 3 minutes. Transfer vegetables to work surface.

Key Takeaways:

• A big bowl of coleslaw is always involved with smoked meats.
• It imparts such a rich flavor, gorgeous char, and a bronzed, blistery crust on all kinds of vegetables.
• Here’s no watery, soggy, or limp cabbage in sight. It’s amazingly good both warm and cold and can be made several days in advance.

“A well-made coleslaw is crunchy, refreshing, and bright—a perfect counterpunch to rich, fatty meats.”

Read more: https://food52.com/blog/22658-mayo-grilled-coleslaw-is-the-best-coleslaw