Description
Grilled Purple Cabbage Slaw is a vibrant and flavorful vegetarian side dish that transforms simple purple cabbage on the grill into a smoky, colorful coleslaw without any mayonnaise. Featuring grilled cabbage, fresh julienne carrots, green onions, and toasted sesame seeds, all tossed in a tangy lemon Dijon vinaigrette, this dish is perfect served warm or at room temperature and adds a bold, healthy twist to any meal.
Ingredients
Slaw
- 1/2 medium purple cabbage (about 1 to 1 1/2 pounds / 450-680 grams)
- 1/2 cup julienne carrots (or use matchstick carrots for shortcut)
- 1/4 cup green onions, chopped (~2 green onions)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon toasted sesame seeds (or more to taste)
- Garnish: additional chopped green onions
Vinaigrette Dressing
- 2 tablespoons lemon juice (about 1 lemon)
- 2 1/2 teaspoons Dijon mustard
- 1 tablespoon minced green onion
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
Instructions
- Heat Grill: Preheat your grill to medium-high or high heat, about 450°F (232°C). Lightly spray a grill basket with oil and place it on the grill. This keeps the cabbage contained and allows easy flipping.
- Prepare and Grill Cabbage: Slice the half cabbage thinly by first laying it flat side down, cutting into thin slices, then slicing those slices thinly again. Place the cabbage in the grill basket, drizzle with olive oil and sprinkle with salt and pepper. Toss to evenly coat. Put the grill basket on the preheated grill, cover, and cook for 5 minutes. Stir the cabbage, then cook for an additional 3 to 6 minutes depending on your preferred char level and desired cabbage texture—softer or crunchy. Remove the grilled cabbage from the grill and set aside.
- Make Vinaigrette: While the cabbage is grilling, combine lemon juice, Dijon mustard, minced green onion, sugar, salt, and black pepper in a sealed container. Shake well until mixed thoroughly. Alternatively, whisk all ingredients except olive oil, then slowly whisk in the olive oil until emulsified.
- Assemble Slaw: In a medium bowl, combine the grilled cabbage, julienne carrots, chopped green onions, and toasted sesame seeds. Add about 3 tablespoons of the vinaigrette and toss everything gently to combine. Taste and adjust dressing, salt, or pepper as desired. Garnish with additional green onions and toasted sesame seeds if desired. Serve warm or at room temperature. This slaw can be made ahead but is best served fresh.
Notes
- To toast sesame seeds: Heat a small pan over medium heat. Add sesame seeds and toast for 4-5 minutes, shaking the pan frequently to avoid burning, until seeds are light brown and fragrant.
- Grilling without a grill basket: Cut cabbage into wedges with the core intact, season with oil, salt, and pepper, grill both sides until softened but still with some bite, then chop into slaw pieces.
- Variations: Use green cabbage or a mix of green and purple cabbage. Substitute vinaigrette with Asian dressings or other favorite dressings. Add chopped red pepper or fresh parsley for extra color. Replace sesame seeds with toasted chopped nuts or omit them entirely.
- Make ahead tips: Best served fresh or the same day to maintain vibrant colors. Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 12 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
