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.

Breana Killeen
Source: EatingWell Magazine, July/August 2019
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Ingredients

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Directions

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  • 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; protein 1.8g 4% DV; carbohydrates 13.1g 4% DV; exchange other carbs 1; dietary fiber 3.2g 13% DV; sugars 7.7g; fat 14.2g 22% DV; saturated fat 2g 10% DV; cholesterolmg; vitamin a iu 3186.6IU 64% DV; vitamin c 69.9mg 117% DV; folate 16.8mcg 4% DV; calcium 63.9mg 6% DV; iron 0.9mg 5% DV; magnesium 12.4mg 4% DV; potassium 356mg 10% DV; sodium 331.8mg 13% DV; added sugar 2g.