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Tangy Grilled Coleslaw

Name: Tangy Grilled Coleslaw
Prep time: 15 min
Cook time: 15 min
Total time: 29 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 medium head of cabbage; 2 tablespoons canola oil; 1 small red onion, sliced thin; 3 clementines, peeled and separated; Â¼ cup roasted unsalted sunflower seeds; 2 tablespoons canola oil; 3 tablespoons apple cider vinegar; 2 tablespoons frozen orange juice concentrate (not thawed); 1 tablespoon honey; 1 teaspoon Dijon mustard; Â½ teaspoon kosher salt; Â¼ teaspoon red pepper flakes

Trade in your traditional coleslaw recipe for Tangy Grilled Coleslaw. Grill cabbage wedges first to get a flavorful char, then chop and mix them with sliced red onions, clementine wedges and sunflower seeds. Finish by tossing it all together with a sweet-and-sour vinaigrette.

Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 29 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family

Ingredients

Coleslaw:

1 medium head of cabbage
2 tablespoons canola oil
1 small red onion, sliced thin
3 clementines, peeled and separated
¼ cup roasted unsalted sunflower seeds

Dressing:

2 tablespoons canola oil
3 tablespoons apple cider vinegar
2 tablespoons frozen orange juice concentrate (not thawed)
1 tablespoon honey
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon red pepper flakes

Instructions

Wash and dry the cabbage and remove any loose leaves. Slice cabbage in half, leaving the core attached so it doesn’t fall apart. Slice each half into 6 pieces, leaving the core intact.
On the grill, heat a large cast-iron skillet over medium-high. Add oil, then place the cabbage slices into the skillet cut-side down. Sear cabbage until charred, about 5 to 7 minutes. Flip each slice and char the other side for another 5 to 7 minutes. Remove charred cabbage from the grill and place on a cutting board until cool enough to handle.
Meanwhile, in a large bowl, whisk together all dressing ingredients until combined.
When the cabbage has cooled, slice the core off each wedge. Discard the core and chop cabbage into small pieces. Add the cabbage to the bowl of dressing along with the onion slices, clementines and sunflower seeds. Toss until thoroughly combined. Serve immediately.