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Coleslaw 0 Picture


  • 1/2 head green cabbage (about 1 1/2 lbs.), outer leaves discarded, quartered
  • 6 large scallions
  • 1 Tbl. olive oil, plus more for brushing
  • 3 Tbl. mayonnaise
  • 3 Tbl. mirin (rice wine)
  • 1 cup shredded carrots



Step 1

Preheat a grill to medium-high heat. Brush the cabbage and scallions with some olive oil; season with salt and pepper. Grill the cabbage, cut side down, for 2 minutes, then rotate a quarter turn and grill another 2 minutes. Repeat on the other cut side. Meanwhile, grill the scallions until just tender, 2 to 4 minutes; let cool slightly.

Cut out the cabbage core and discard. Thinly slice the cabbage leaves and scallions.

In a large bowl, whisk together the mayonnaise, mirin, and 1 Tbl. olive oil. Add the cabbage, scallions and carrots; toss to coat and season with salt and pepper.


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