Grilled Coleslaw with Lemon-Herb Vinaigrette

Grilled Coleslaw with Lemon-Herb Vinaigrette

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From: EatingWell Magazine, July/August 2019

Grilling cabbage and carrots gently softens the crunchy vegetables for a smoky yet still crisp version of a favorite summer side in this easy coleslaw recipe. For an easy grilled dinner, cook some chicken, fish or veggie burgers alongside the vegetables.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ¼ small green cabbage (about 12 ounces)
  • ¼ small red cabbage (about 12 ounces)
  • 1 large carrot
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 large lemon, halved
  • 1 tablespoon minced shallot
  • 1½ teaspoons honey
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 2 tablespoons chopped fresh herbs, such as dill, parsley and/or basil


  • Prep

  • Ready In

  1. Preheat grill to medium.
  2. Cut each cabbage quarter into 3 wedges, trying to keep an equal portion of the core attached to each wedge to hold it together on the grill. Brush the cabbage wedges and carrot with 1½ tablespoons oil.
  3. Grill the vegetables, turning occasionally, until lightly charred and starting to soften, 10 to 15 minutes. Grill lemon, cut-side down, until grill marks form, about 4 minutes.
  4. Juice the lemon halves into a large bowl. Whisk in the remaining 2½ tablespoons oil, shallot, honey, salt and pepper. Stir in herbs.
  5. Chop the vegetables into ½-inch pieces. Add to the bowl and toss with the dressing.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 182 calories; 14 g fat(2 g sat); 3 g fiber; 13 g carbohydrates; 2 g protein; 17 mcg folate; 0 mg cholesterol; 8 g sugars; 2 g added sugars; 3,187 IU vitamin A; 70 mg vitamin C; 64 mg calcium; 1 mg iron; 332 mg sodium; 356 mg potassium
  • Nutrition Bonus: Vitamin C (117% daily value), Vitamin A (64% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3 fat, 2 vegetable

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