Grilled Cabbage Slaw

From Bon Appetit

Coleslaw on the grill? Absolutely. It makes the cabbage and green onions tender and adds just a bit of smoky flavor.

Ingredients

•  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]

Directions

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.]

Rancho Grande Coleslaw

From Amanda Westoby

Ingredients

• 5 cups shredded green and red cabbage

• 3 cups shredded carrots (preferably of two or more colors)

• 3 or 4 scallions, chopped

• 1 cup chopped fresh cilantro

• 1 stalk celery, thinly sliced

• 14 ounces corn kernels (canned, or cooked and cooled if corn is frozen or fresh)

• 6 ounces black olives, drained and thinly sliced

• 3/4 cup ranch dressing

• 2 tablespoons lime juice

• 1/8 teaspoon cayenne pepper

• 1/4 teaspoon chili powder

• 1/4 teaspoon ground cumin

• 3/4 cup crumbled nacho-flavored tortilla chips

Instructions

In a large bowl, combine the cabbage, carrots, scallions, cilantro, celery, corn and olives.

In a separate bowl, combine ranch dressing, lime juice, cayenne, chili powder and cumin.

Pour dressing over the vegetables and mix well. Add crumbled chips, toss again and serve immediately.

Makes 8 servings