Recipe information
Yield
6 Servings
Ingredients
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 green onions (about 6), trimmed
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Preparation
Step 1
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.
Step 2
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 1 side, 2 to 3 minutes. Transfer vegetables to work surface.
Step 3
Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper.