Name: Grilled Coleslaw with Lemon-Herb Vinaigrette
Total time: 30 min
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

Step 1

Preheat grill to medium.

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Step 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 1 1/2 tablespoons oil.
Step 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.
Step 4

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.
Step 5

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

Nutrition Facts

Serving Size: 1 cup

Per Serving:

182 calories; protein 1.8g; carbohydrates 13.1g; dietary fiber 3.2g; sugars 7.7g; fat 14.2g; saturated fat 2g; vitamin a iu 3186.6IU; vitamin c 69.9mg; folate 16.8mcg; calcium 63.9mg; iron 0.9mg; magnesium 12.4mg; potassium 356mg; sodium 331.8mg; added sugar 2g.

Exchanges:

3 fat, 2 vegetable

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts