Grilled Coleslaw with Lemon-Herb Vinaigrette

Preheat grill to medium.

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.