Grilled Red Cabbage Slaw: A Smoky Twist on a Classic

Looking for a vibrant, flavorful side dish that’s anything but ordinary? This Grilled Red Cabbage Slaw recipe is a game-changer. It takes the classic coleslaw concept and elevates it with a smoky char from the grill, creating a delightful combination of textures and tastes. The slight bitterness of the red cabbage is beautifully balanced by the sweetness of the dressing and the smoky notes from the grill. It’s perfect for barbecues, picnics, or as a unique side to accompany grilled meats, fish, or even veggie burgers. Get ready to impress your friends and family with this unexpected and delicious slaw!

## Why Grilled Red Cabbage Slaw?

Traditional coleslaw is a staple at many gatherings, but it can sometimes be a bit… predictable. Grilling the red cabbage before shredding it adds a whole new dimension of flavor. The heat caramelizes the sugars in the cabbage, resulting in a slightly sweet and smoky taste that complements the crisp texture. Plus, the grilling process softens the cabbage slightly, making it easier to digest and more enjoyable to eat.

This recipe is also incredibly versatile. You can adjust the dressing to your liking, adding more sweetness, tanginess, or spice. Feel free to experiment with different herbs and vegetables to create your own unique version of this grilled slaw.

## Ingredients You’ll Need

Before you fire up the grill, gather these ingredients:

**For the Slaw:**

* 1 medium head of red cabbage, quartered
* 1 red bell pepper, halved and seeded
* 1/2 cup thinly sliced red onion
* 1/2 cup chopped fresh cilantro
* 1/4 cup toasted slivered almonds (optional, for added crunch)
* 1 jalapeño, seeded and minced (optional, for a little heat)

**For the Dressing:**

* 1/2 cup mayonnaise
* 1/4 cup apple cider vinegar
* 2 tablespoons honey (or maple syrup for a vegan option)
* 1 tablespoon Dijon mustard
* 1 teaspoon celery seeds
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 tablespoon olive oil (for grilling)

## Step-by-Step Instructions

Now, let’s get to the fun part – grilling and assembling the slaw!

**Step 1: Prepare the Cabbage and Grill**

* Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
* While the grill is heating, prepare the red cabbage. Remove the outer leaves if they are wilted or damaged. Cut the head of cabbage into quarters, leaving the core intact so the wedges stay together during grilling.
* Lightly brush the cabbage wedges and the halved red bell pepper with olive oil. This will help them char nicely and prevent them from drying out on the grill.

**Step 2: Grill the Cabbage and Bell Pepper**

* Place the cabbage wedges on the grill, cut-side down. Grill for about 5-7 minutes per side, or until the edges are slightly charred and the cabbage is slightly softened. Keep a close eye on them to prevent burning. The goal is to get a nice char without cooking the cabbage completely through.
* Place the red bell pepper halves on the grill, cut-side down. Grill for about 8-10 minutes, or until the skin is blackened and blistered. This will make it easy to peel the skin off later.
* Remove the cabbage and bell pepper from the grill and let them cool slightly.

**Step 3: Prepare the Dressing**

* While the vegetables are cooling, whisk together the dressing ingredients in a medium-sized bowl. Combine the mayonnaise, apple cider vinegar, honey (or maple syrup), Dijon mustard, celery seeds, salt, and pepper. Whisk until smooth and well combined. Taste and adjust the seasonings as needed. You can add a little more vinegar for tanginess, honey for sweetness, or salt and pepper to taste.

**Step 4: Shred and Chop the Vegetables**

* Once the grilled red cabbage is cool enough to handle, remove the core and thinly shred the cabbage using a sharp knife or a mandoline slicer. A mandoline slicer will give you uniform, thin slices, but a knife works just as well.
* Place the shredded cabbage in a large bowl.
* For the grilled red bell pepper, place it in a bowl and cover with plastic wrap for about 5 minutes. This will help steam the pepper and make it easier to peel the skin off. After 5 minutes, remove the plastic wrap and peel off the blackened skin. Discard the skin. Chop the peeled bell pepper into small pieces and add it to the bowl with the cabbage.
* Add the thinly sliced red onion, chopped fresh cilantro, and minced jalapeño (if using) to the bowl.

**Step 5: Combine and Chill**

* Pour the dressing over the shredded cabbage and vegetables. Toss gently to coat everything evenly. Be careful not to over-mix, as this can make the slaw soggy.
* Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is crucial for allowing the dressing to penetrate the cabbage and create a cohesive flavor.
* Before serving, give the slaw another gentle toss and sprinkle with toasted slivered almonds (if using) for added crunch.

## Tips and Variations

* **Spice it up:** Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for an extra kick.
* **Make it vegan:** Use vegan mayonnaise and maple syrup instead of honey.
* **Add more vegetables:** Shredded carrots, thinly sliced celery, or diced apples would be delicious additions to this slaw.
* **Use a different vinegar:** White wine vinegar or rice vinegar can be substituted for apple cider vinegar.
* **Experiment with herbs:** Try adding chopped parsley, dill, or chives to the slaw.
* **Grill other vegetables:** Consider grilling other vegetables like corn on the cob or zucchini to add to the slaw.
* **Make it ahead:** The slaw can be made up to a day in advance. However, the cabbage may lose some of its crispness over time. If making ahead, consider adding the dressing just before serving.
* **Adjust the sweetness:** If you prefer a sweeter slaw, add more honey or maple syrup to the dressing.
* **Add some fruit:** Incorporate some mandarin orange segments or dried cranberries for a burst of sweetness.

## Serving Suggestions

This Grilled Red Cabbage Slaw is a versatile side dish that pairs well with a variety of main courses:

* **Grilled Meats:** Serve it alongside grilled chicken, steak, pork chops, or ribs.
* **Fish and Seafood:** It’s a great accompaniment to grilled salmon, tuna, or shrimp.
* **Sandwiches and Burgers:** Use it as a topping for pulled pork sandwiches, veggie burgers, or fish tacos.
* **Barbecues and Picnics:** It’s a perfect addition to any barbecue or picnic spread.
* **Tacos and Wraps:** Add it to tacos, wraps, or burritos for a crunchy and flavorful element.

## Nutritional Information (approximate per serving)

* Calories: 200-250
* Fat: 15-20g
* Carbohydrates: 15-20g
* Protein: 2-3g

*Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.*

## Grilling Safety Tips

* **Keep your grill clean:** Clean the grates regularly to prevent food from sticking and to ensure even cooking.
* **Use proper tools:** Use long-handled tongs and spatulas to avoid burns.
* **Never leave a grill unattended:** Keep a close eye on the grill while it’s in use.
* **Keep children and pets away from the grill:** Establish a safe zone around the grill.
* **Have a fire extinguisher or water nearby:** Be prepared for any unexpected flare-ups.
* **Grill in a well-ventilated area:** Avoid grilling indoors or in enclosed spaces.
* **Let the grill cool completely before cleaning or storing:** This will prevent burns and accidents.

## Conclusion

This Grilled Red Cabbage Slaw recipe is a delicious and unexpected twist on a classic side dish. The smoky char from the grill elevates the flavor of the cabbage, creating a vibrant and flavorful slaw that’s perfect for any occasion. With its versatility and customizable ingredients, this recipe is sure to become a new favorite. So, fire up the grill and get ready to enjoy a truly unique and satisfying slaw!

Enjoy!