Re: The Red, White and Blue and Canada Day!
Grilled Coleslaw
Half small green cabbage
2 tbsp vegetable oil
3 tbsp rice or cider vinegar
1/2 tsp each salt and pepper
1/4 tsp celery seeds
1 small carrot, grated
Half sweet green pepper, thinly sliced
Cut cabbage into quarters; cut out core and separate each quarter into 2 or 3 leaf sections. Brush with 1 tbsp oil. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender, about 12 minutes. Remove to cutting board; thinly slice.
Meanwhile, in small saucepan, whisk together remaining oil, vinegar, salt, pepper and celery seeds; place on edge of burner to warm.
In large bowl, toss together sliced cabbage, grated carrot, green pepper and warm dressing.
Tip: You can take the menu inside and cook the chops and cabbage, in batches, in a greased grill pan over medium-high heat for the same time. Drizzle with pan juices.
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