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
kosher salt and freshly ground black pepper, to taste
shredded carrots (from 2 to 3 carrots)
toasted slivered almonds
red bell pepper, trimmed and cut into thin strips
chopped Italian parsley and/or chives
In This Recipe
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.
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.
Heat the grill to medium-high and brush your grates clean, then brush with oil.
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.)
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.