This vibrant grilled coleslaw with slightly charred cabbage, julienne carrots, green onion, sesame seeds and a vinaigrette dressing (with no mayo) is a winner in taste and presentation.
This is my new favorite side dish. Luckily my husband likes it too because we had it three times this week. (I had to get it right). Of course I’m in love with the colors – one of my favorite parts about serving food – but I also love the trifecta – quick, easy, great taste.
Grill Method: As usual, there are similar recipes on the internet. They all seem to grill “wedges” of cabbage and then chop them up before adding dressing. I tried that and found it awkward as my wedges kept falling apart and slipping through the grill. So I decided to use my grill basket which made the job a breeze. If you don’t own a grill basket (my favorite BBQ tool), you can use the wedge method for this recipe. Just make sure you keep the core on the wedges for the grilling, then cut them off later.
Dressing: The dressing is a simple vinaigrette with a bit more punch to offset the blandness of the cabbage. And, the toasted sesame seeds are optional but I strongly suggest using them as they add amazing flavor and pair so well with the cabbage.
Tip: The amount of dressing in the recipe is more than you will need, so you can use more cabbage (almost, but not quite a whole medium cabbage). Your guests will want seconds anyway. If your grill basket is on the smaller side, cooking time will take a bit longer and you will need to stir a bit more often to make sure the cabbage gets some char all over.
Ways to Serve Grilled Coleslaw
- Serve the grilled coleslaw as a side or use it as a bed for a protein like Mediterranean-style marinated chicken or glazed pork chops.
- It’s also great as a topping like in Broccoli Cheddar Veggie Burgers, Chicken Burgers or in wraps.
Tailor To Your Taste
- Try other dressings such as an Asian dressing.
- Add some finely chopped red pepper for additional colour.
- Grill the cabbage until it is as soft or crunchy as you like.
- Use a good bottled Italian dressing.
- Buy matchstick carrots.
- Buy pre-shredded purple cabbage (and cook it less time on the grill)
Make Ahead Grilled Coleslaw
- Definitely. This side dish can be served warm or at room temperature or even cold. Perfect for picnics, buffet, BBQs and potluck.
Grilled Coleslaw (no mayo) Recipe
- 1/2 medium red cabbage
- 1/2 cup julienne (or matchstick) carrots
- 1/4 cup green onions, chopped
- 1 tbsp olive oil
- salt and pepper to taste
- Optional: 1-2 tablespoons toasted sesame seeds (NOTE 1)
- Garnish: additional chopped green onions
Vinaigrette Dressing (this will make more than you need)
- juice from half a lemon (about 2 tablespoons)
- 2 1/2 tsp Dijon mustard
- 1 tbsp minced green onion
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup olive oil
- Heat grill to medium-high or high (about 450F). Spray a Grill Basket with oil and set on a pan.
- PREPARE AND GRILL CABBAGE: Slice the half cabbage into thin slices (I set the half cabbage on cutting board flat side down. Cut into thin slices, Then cut those slices into thin slices.) Place in grill basket. Drizzle on oil and sprinkle lightly with salt and pepper. Toss to coat. Place grill basket on grill. Cover grill. Cook for 5 minutes. Stir, cook another 3-6 minutes (depending on how much char you want, how small your cabbage pieces are and how crunchy or soft you want the cabbage). Remove and set aside.
- MAKE VINAIGRETTE: While cabbage is grilling, place all vinaigrette ingredients in a sealed container and shake well. (Or whisk together all ingredients except oil. Then whisk while slowly adding oil).
- ASSEMBLE: In a medium bowl, add grilled cabbage, carrots, green onion and sesame seeds if desired. Add about 3 tablespoons of the Vinaigrette and toss everything together. Taste and add more dressing, salt and/or pepper if needed. Garnish with additional green onion. Serve warm or at room temperature. Can be made ahead and served warm or at room temperature.
- To Toast Sesame Seeds: Place seeds in small pan over medium heat and toast for 4-5 minutes until light brown, shaking pan regularly to avoid burning.
Here are two other grilled vegetable recipes made in a grill basket