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grilled purple cabbage slaw on white plate.
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4.93 from 13 votes

Grilled Purple Cabbage Slaw (Bold & Beautiful)

Purple cabbage slaw is transformed on the grill into our version of a super flavorful, no mayo coleslaw. The vibrant colors of the red cabbage, julienne carrots, green onion  and sesame seeds make a stunning vegetarian side dish.
Prep Time12 minutes
Cook Time10 minutes
Total Time22 minutes
Course: Side Dish
Cuisine: American
Diet: Vegan, Vegetarian
Servings (change as needed): 4

Ingredients

  • 1/2 medium purple cabbage about 1 to 1 1/2 pounds (450-680 grams)
  • 1/2 cup julienne carrots (or use matchstick carrots for shortcut)
  • 1/4 cup green onions, chopped ~ 2 green onions
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 tablespoon toasted sesame seeds (or more to taste), Note 1
  • Garnish: additional chopped green onions

Vinaigrette Dressing (this will make more than you need)

  • 2 tablespoon lemon juice (about 1 lemon)
  • 2 1/2 teaspoon Dijon mustard
  • 1 tablespoon minced green onion
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil

Instructions

  • HEAT GRILL: to medium-high heat or high (about 450F/232C). Spray a grill basket with oil and set on a pan. Note 2
  • 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 and toasted sesame seeds if using. Serve warm or at room temperature. Can be made ahead and served warm or at room temperature.

Notes

  1. 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.
  2. To grill without a grill basket: Cut cabbage in wedges leaving the core intact. Season with oil, salt and pepper. Grill on both sides until softened (but still with some bite). Chop into slaw. 
  3. Recipe variations:
    • There's no need for exact measurements for the cabbage, carrots and green onions. 
    • Use green cabbage or half green, half red or purple.
    • Try other vinaigrette dressings or an Asian dressing.
    • Add some finely chopped red pepper or fresh parsley for additional color.
    • Substitute the sesame seeds with any toasted chopped nuts. Or just leave them out.
  4. Make ahead: This recipe is best served fresh or same day as it will lose some of the vibrant colors in the fridge. Leftovers can be stored in an airtight container in the fridge for 3-4 days. 
 
Nutrition values are estimates. 
Calories: 209kcal | Carbohydrates: 12g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Sodium: 658mg | Potassium: 333mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3921IU | Vitamin C: 65mg | Calcium: 76mg | Iron: 1mg