Grilled Cabbage Slaw with Scallion-Ranch Dressing
If you thought you hated coleslaw, think again.
Coleslaw is one of those side dishes thatโs often unfairly passed over. If youโve never cared much for it, we invite you to try Rhoda Booneโs take, which features our Grill Frying Pan.
The cabbage is quartered and charred before being thinly sliced and mixed with freshly grated carrots and thinly sliced radishes. Then, the whole salad is tossed with a tangy homemade scallion-ranch dressing and finished with a generous squeeze of fresh lime. Itโs the perfect combination of textures and flavors, making for a side thatโs bound to stand out and have guests coming back for more.
Feel free to make the dressing the day before and let it sit overnight in the fridge, or make a double batch and serve it with our Grilled Chicken Wings with Texas BBQ Rub.
Grilled Cabbage Slaw with Scallion-Ranch Dressing
If you thought you hated coleslaw, think again.
Rhoda Boone, Culinary Director
- For the Slaw:
- For the Scallion-Ranch Dressing:
Cut cabbage lengthwise through the core into 4 wedges, leaving core intact. Lightly oil cabbage wedges and season generously with salt.
Heat Grill Frying Pan on the grill over medium-high until very hot, 3โ5 minutes. Place cabbage wedges cut side down in the Grill Frying Pan and cook until charred but not softened, 3โ6 minutes. You may need to do this in two batches, depending on the size of your cabbage. Flip each wedge to the other cut side and cookย until lightly charred, 3โ6 minutes more. Remove from heat and let cool to room temperature, 20โ30 minutes.
Coarsely grate carrots using the large holes of a box grater. Thinly slice radishes crosswise, then cut into matchsticks. Transfer to a large bowl. Thinly slice scallion and reserve in a separate small bowl.
Make the Scallion-Ranch Dressing: Trim root ends and any withered portions of the green tops of scallions. Cut scallions lengthwise in half, then again lengthwise into quarters. Finely chop scallion and transfer to a medium bowl. Add buttermilk, mayonnaise, sour cream, vinegar, garlic powder, onion powder, oregano, salt, pepper, sugar, and whisk to combine. Refrigerate until assembly.
Once cabbage has cooled, trim the core from each wedge, slice in half lengthwise to create 8 wedges, and slice crosswise as thinly as possible. Add to the large bowl with the carrots and radishes. Season generously with salt and pepper.
Add Scallion-Ranch Dressing and half of lime juice. Use tongs to toss to coat. Taste and season with more salt, pepper, and lime juice as needed. Top with reserved sliced scallion.