From Bon Appetit
Coleslaw on the grill? Absolutely. It makes the cabbage and green onions tender and adds just a bit of smoky flavor.
- Nonstick vegetable oil spray
- 1/2 cup tarragon vinegar [or rice wine, or apple cider]
- 1/2 cup sugar
- 1/2 cup vegetable oil plus additional for brushing
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh tarragon
- 1 medium head of red cabbage (about 1 3/4 pounds), quartered through core
- 1 bunch green onions (about 6), trimmed [our onions would work as well]
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. Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper. [ I think you could also do this in the stovetop with a non-stick pan or griddle, or even lightly sauté chopped cabbage and just dress with ingredients.]