Grilled Coleslaw

By ruthg

Serves 8-10
From Fire It Up: 400 Recipes for Grilling Everything (Chronicle Books), by Andrew Schloss and David Joachim, this recipe kicks the mayo-soaked side up a notch by asking you to grill the cabbage, which, along with the addition of grated carrots, sweetens the dish significantly. It's an ideal side for grilled meats, and a game-changer for those who might have an aversion to the traditional preparation. Give it to your grandkids, and see what they say.

Ingredients

• Ingredients:
• 1/2 head green cabbage (about 1 pound)
• 2 tablespoons peanut oil or canola oil
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup cider vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon dill seeds
• 1 1/2 cups coarsely grated or julienned carrots

Preparation

Step 1

Directions:
1. Light a grill for direct medium-high heat, about 400 degrees F.

2. Cut the cabbage lengthwise through the core into 4 wedges. Brush all over with the oil.

3. Whisk together the mayonnaise, sour cream, vinegar, sugar, salt, black pepper, and dill seeds in a large serving bowl. Set aside.

4. Brush the grill grate and coat with oil. Grill the cabbage wedges directly over the heat until nicely grill-marked, about 2 minutes per side. Remove to a cutting board and cut out the core from each wedge. Slice the wedges crosswise into shreds about 1/4-inch wide. Add to the bowl along with the carrots and stir to combine. Let stand for 15 minutes before serving. Or refrigerate until cold, or up to one day.