Healthy Lifestyle Diets Healthy Low-Carb Recipes Low-Carb Main Dish Recipes Low-Carb BBQ & Grilling Recipes Grilled Coleslaw with Lemon-Herb Vinaigrette Be the first to rate & review! 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. By Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H., RD Instagram Breana Lai Killeen, M.P.H., RD, is EatingWell's former test kitchen & editorial operations manager. During her time at EatingWell, Breana oversaw the development, production and nutrition analysis of 500-plus recipes per year and helped manage day-to-day operations to keep everything running smoothly. Breana has a master's degree in public health from the University of North Carolina at Chapel Hill, is a graduate of Le Cordon Bleu London, a Wine Spirit & Education Trust-trained sommelier and a registered dietitian. EatingWell's Editorial Guidelines Updated on August 21, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 Yield: 4 cups Nutrition Profile: Low-Calorie Low Carbohydrate High Fiber Dairy-Free Egg Free Gluten-Free Vegetarian Nut-Free Soy-Free Healthy Immunity Low Added Sugars Jump to Nutrition Facts Ingredients 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 1 ½ teaspoons honey ½ teaspoon salt ½ teaspoon ground pepper 2 tablespoons chopped fresh herbs, such as dill, parsley and/or basil Directions 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. Rate it Print Nutrition Facts (per serving) 182 Calories 14g Fat 13g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 cup Calories 182 % Daily Value * Total Carbohydrate 13g 5% Dietary Fiber 3g 11% Total Sugars 8g Added Sugars 2g 4% Protein 2g 4% Total Fat 14g 18% Saturated Fat 2g 10% Vitamin A 3187IU 64% Vitamin C 70mg 78% Folate 17mcg 4% Sodium 332mg 14% Calcium 64mg 5% Iron 1mg 5% Magnesium 12mg 3% Potassium 356mg 8% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved