I love red cabbage and about a year ago started buying it frequently at the market. I usually braise it or roast it and cook them until they're soft and tender, but yesterday, I really just wanted some crunchy rawness. (I've been on a poor nutritional feast for the past two weeks and feeling the icky effects of it, so "detox" mode kicked in).
Cue up my go-to recipe file: my Epicurious app for itouch (yes, iTouch - I am too poor to afford an iPhone :D) I searched "cabbage", "healthy", "raw", and this was the first to pop up! Grilled Cabbage Slaw
It was perfect! I don't like "regular" cole slaw because they're weirdly creamy and sweet and cold and that's just weird to me, but this one was vinaigretty and worked for me! I used balsamic since I didn't have any other vinegar and used brown instead of white sugar. I grilled a little longer than asked for because I wanted the cabbage to be tender too and not completely raw. Then I tossed it in the dressing and let it sit while I made the rest of my dinner. I will be making cabbage this way more often and can't wait to try it with other vinegars! It also keeps its color really well, which is why I took a picture of it. After braising cabbage so many times and cooking it till it's practically brown, this bright red/purple made me giddy and feel oh so healthy!
yield: Makes 6 servings
Coleslaw on the grill? Absolutely. It makes the cabbage and green onions tender and adds just a bit of smoky flavor.
Read More http://www.epicurious.com/recipes/food/views/Grilled-Red-and-Green-Cabbage-Slaw-242744#ixzz1wVTMbSPx