Mayo-Grilled Coleslaw

July 12, 2017


Author Notes: Here, wedges of cabbage are marinated in a punchy mayonnaise-apple cider vinegar marinade, blistered on the grill, and then chopped into coleslaw. The result is a smoky, feisty, unique version of what reads on its face as standard coleslaw. It’s amazingly good both warm and cold (not many cole slaws can make that claim!), and can be made several days in advance. It’s right at home served alongside grilled meat or fish, or can easily slip into a starring role with some shredded chicken, flaky fish, or crumbled bacon mixed in. EmilyC

Food52 Review: Featured in: Why I Wish I'd Grilled My Coleslaw All Along.The Editors

Makes: a big bowl of slaw
Prep time: 1 hrs 10 min
Cook time: 10 min

Ingredients

  • 1 medium to large head of green cabbage
  • 1 cup full-fat mayonnaise
  • 1/4 cup apple cider vinegar, plus more to taste
  • 1 pinch kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded carrots (from 2 to 3 carrots)
  • 1/3 cup toasted slivered almonds
  • 1 red bell pepper, trimmed and cut into thin strips
  • 1/4 cup chopped Italian parsley and/or chives

Directions

  1. Remove any bruised outer leaves from the cabbage. Cut into quarters, leaving the core intact, and then slice into wedges about 3/4 to 1 inch thick.
  2. In a bowl, whisk the mayonnaise with the apple cider vinegar until smooth and emulsified. Season to taste with kosher salt and black pepper (I like to go heavy on the black pepper). Combine the marinade and cabbage in the bowl, casserole dish, or large storage bag, making sure to evenly coat all sides of the cabbage in the marinade. Refrigerate for about 1 hour, or up to 1/2 day.
  3. Heat the grill to medium-high and brush your grates clean, then brush with oil.
  4. Grill the cabbage on the first side until nicely charred, about 3 to 5 minutes (lift up a piece or two to check), then flip and continue grilling until it’s crisp-tender and nicely blistered. (Turn down the heat if needed; you want a hot enough grill to impart a nice char but not burn the cabbage.)
  5. Once cool, remove the core from the cabbage wedges. Finely chop the cabbage and place it in a large serving bowl. Add the carrots, almonds, red bell pepper, and parsley, and toss well. Season to taste with more apple cider vinegar (let the vinegar's bite balance the char), kosher salt, and pepper. Serve warm or cold.

More Great Recipes:
Salad|American|Vegetable|Bell Pepper|Carrot|Mayonnaise|Parsley|Vinegar|Grill/Barbecue|Serves a Crowd|Make Ahead|Memorial Day

Reviews (15) Questions (0)

15 Reviews

meme S. July 28, 2018
*****<br />MEME<br />What a great idea! Quick, easy and absolutely delish!! Thanks Emily for sharing.
 
Author Comment
EmilyC July 29, 2018
So glad you liked it, meme! Thanks so much for your note.
 
Beth L. July 16, 2018
Made this yesterday with red cabbage. It was fantastic. Had the same rich flavor as the slaw I made with bacon and bacon grease a few weeks ago! Forgot to add the almonds but I can only imagine that it will be even better next time when I remember them.
 
Author Comment
EmilyC July 29, 2018
Hi Beth: so sorry for missing your note! I'm really happy you enjoyed this; thanks for trying it and letting me know!
 
eliza July 8, 2018
Why grill to a char? Blackened food is carcinogenic. Please consider guiding cooks to avoid charring ingredients. Otherwise, grilling veggies for slaw sounds fantastic!
 
CK July 9, 2018
Do not fear the "Food"
 
eliza July 9, 2018
My comment does not reflect a fear of food. It concerns a public health hazard -- eating charred food causes cancer. Plain & simple. That black gunk on overcooked food is toxic SOOT. <br /><br />Perhaps someone at FOOD 52 can delve into this topic to alert readers to the potential health hazards of ingesting carbon. It would provide a great public service -- to cooks, chefs, & eaters alike.
 
DH July 9, 2018
Carcinogen from eating grilling meat still inconclusive? Heterocyclic amines that forms on grilled meats does not happen on grilled vegetables and fruit. Adding an acid based marinade can reduce heterocyclic amines dramatically. I've added grilled vegetables to salads and enjoy the enhanced flavors. I'm definitely going to try this one!
 
Laura July 8, 2018
Sounds easy and great! We buy cabbage every week at farmers market and here is another way to fix. I like the idea of adding the celery and grilling the red pepper. May not have the crunch but the flavors will be like the sauté we do on top of the stove.
 
Author Comment
EmilyC July 8, 2018
Thanks Laura! Let me know what you think if you try it! : )
 
FrugalCat July 5, 2018
This was the hit of the Fourth of July BBQ. I also grilled the red pepper and carrots (before cutting them) as well as two stalks of celery. I left out the almonds (friend's daughter has a nut allergy) but will use them next time.
 
Author Comment
EmilyC July 5, 2018
Wonderful!! Thanks so much for trying this at your 4th celebration and your note!
 
Lindsay-Jean H. July 14, 2017
I have been anxiously checking your profile for this to be posted. I can. not. wait. to try this!!
 
Author Comment
EmilyC July 14, 2017
Oh I'm so excited for you to try it! Please let me know how it goes! : )
 
Eric K. July 5, 2018
Aw! I love this comment. LJ, the article is up too: https://food52.com/blog/22658-mayo-grilled-coleslaw-is-the-best-coleslaw