Recipe courtesy of Jeff Mauro
Grilled Cabbage Slaw with Creamy Avocado Lime Dressing
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 295
- Total Fat
- 23 g
- Saturated Fat
- 5 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 7 g
- Cholesterol
- 5 mg
- Sodium
- 586 mg
I could not get over how vibrant and addictive this slaw was when I tested it out. The cabbage transforms once charred and takes this healthy and bright salad to the next level. Serve this during any season with any protein; it’s that versatile.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 295
- Total Fat
- 23 g
- Saturated Fat
- 5 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 7 g
- Cholesterol
- 5 mg
- Sodium
- 586 mg
Ingredients
Slaw:
Dressing:
Directions
Special equipment:
Grill or Grill pan- For the slaw: Preheat the grill or grill pan to medium-high heat. Add the cabbage, carrots and onion to a large bowl. Drizzle a tablespoon of olive oil over the vegetables, then sprinkle liberally with salt and pepper. Toss to combine and set aside.
- Add the julienned radishes to a bowl. In a measuring cup, add the apple cider vinegar, sugar, hot water and 1 teaspoon salt. Whisk to combine, then pour over the radishes. Cover and let it sit while grilling the other vegetables and making the dressing.
- Place the cabbage, carrots and onion evenly on the grill and allow to cook until nicely charred, 3 to 5 minutes per side. (You may need to do this in batches.) Let cool.
- For the dressing: Add the avocado, garlic, cilantro, lime juice, oil, 1/2 cup water, salt and pepper to a food processor. Blend until smooth and creamy. Taste and season with a pinch more salt, if necessary.
- Add the grilled vegetables and radishes to a bowl, then add the pepitas, goat cheese crumbles and cilantro. Add a generous drizzle of the dressing. Gently toss to combine and serve.
- As an alternate method: Preheat the broiler and adjust one of the oven racks so that the vegetables are closest to the heat element. Spread the vegetables in an even, single layer on a foil-lined sheet pan and place in the broiler. Broil, watching closely to ensure that the vegetables don't burn, checking after 1 minute and then every minute thereafter and rotating the pan halfway through, 5 to 6 minutes. Remove from the oven and let cool.
