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. Source: EatingWell Magazine, July/August 2019

Breana Killeen
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Ingredients

Directions

  • Preheat grill to medium.

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  • 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 1 1/2 tablespoons oil.

  • 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.

  • Juice the lemon halves into a large bowl. Whisk in the remaining 2 1/2 tablespoons oil, shallot, honey, salt and pepper. Stir in herbs.

  • Chop the vegetables into 1/2-inch pieces. Add to the bowl and toss with the dressing.

Nutrition Facts

182 calories; 14.2 g total fat; 2 g saturated fat; 332 mg sodium. 356 mg potassium; 13.1 g carbohydrates; 3.2 g fiber; 8 g sugar; 1.8 g protein; 3187 IU vitamin a iu; 70 mg vitamin c; 17 mcg folate; 64 mg calcium; 1 mg iron; 12 mg magnesium; 2 g added sugar;