Change up your sides as we enter late summer and early fall.
Forget what you know about coleslaw.
Whether you love or loathe the typical American slaw, with its mayonnaise and cabbage and caraway seeds, your taste buds’ horizons will expand when you try our grilled version. That’s right, we said grilled.
A few minutes on the grill imparts a smoky flavor to not just cabbage but also corn and poblano and red bell peppers. A light, glop-free vinaigrette adds tang, and cilantro and cumin add plant-powered punch. Bursting with nutrients, flavor, and crunch, this dish makes a perfect side for any backyard gathering or weeknight meal.
½ of a green cabbage
1 poblano pepper
1 red bell pepper
1 ear of corn, shucked
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
½ teaspoon ground cumin
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 scallions, thinly sliced
½ cup fresh cilantro leaves
- Heat grill to medium-high.
- Cut the cabbage half into 4 wedges through the core. Grill about 4 minutes per side until charred. Grill the poblano pepper, red pepper and corn, turning occasionally, for about 10 minutes, or until charred.
- To make the vinaigrette, whisk together the lime juice, oil, cumin, salt and pepper.
- Thinly slice the cabbage and put into a large bowl. Peel the poblano pepper and red pepper then cut into small pieces, discarding the seeds and core. Add to the bowl. Cut the corn kernels from the cob and add to the bowl.
- Drizzle the vinaigrette over the slaw and toss. Sprinkle the scallions and cilantro over the top and serve.
|Read on: Recipe: Grilled Southwestern Slaw|