Coleslaw that's cooked on the grill? Absolutely, and you'll get rave reviews too!
Molly Campion, Cub Foods Fresh Operations Specialist, joined us in the KARE 11 News @4 kitchen to show us how you can take traditional coleslaw and give it a contemporary twist.
Smokey Coleslaw on the Grill
Nonstick vegetable oil spray
1/2 cup tarragon vinegar
1/2 cup sugar
1/2 cup vegetable oil, plus additional for brushing
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 medium head of red cabbage (about 1 3/4 pounds), quartered through core
1 medium head of green cabbage (about 1 3/4 pounds), quartered through core
1 bunch of green onions (about 6), trimmed
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat)
Whisk vinegar, sugar, 1/2 cup oil, mustard and tarragon in medium bowl. Season dressing with salt and pepper.
Brush cabbages and green onions with oil; sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on one side, 2 to 3 minutes. Transfer vegetables to work surface.
Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper.
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