Warm Grilled Kale Coleslaw
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Red cabbage, cut into wedges, is lightly grilled to crisp up the edges while leaving the rest juicy and crisp. This adds extra flavor and a smoky, summery aroma to the salad. The cabbage pieces are sprinkled with a little sugar beforehand to create a light caramelized crust. They are then shredded and tossed with a dressing of orange juice, mustard, and olive oil, infusing the vegetables with vibrant, contrasting flavors. A perfect side dish or picnic appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 medium head red cabbage, cut into 8 wedges (leave the core in to prevent each wedge from falling apart)
- 2 tbsp. rapeseed or vegetable oil
- 1 tbsp. sugar
- 2 tsp orange zest + 2 tbsp orange juice
- 2 teaspoons Dijon mustard
- 1/3 cup olive oil
- 0.5 cup chopped parsley
- 2 green onions, chopped
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Cooking the dish according to the recipe:
- Preheat the grill to medium heat. Place the cabbage wedges on a baking sheet and drizzle both sides with vegetable oil. Sprinkle with sugar, salt, and pepper, and toss to coat. Grill the cabbage until the edges begin to wilt but the rest remains crisp, 3-4 minutes per side. Remove from the grill and let cool slightly.
- Meanwhile, prepare the vinaigrette. In a medium bowl, combine the orange zest and juice, mustard, and olive oil and whisk until emulsified. Season with salt and pepper to taste. Shred the fried cabbage, discarding the core, and add to the bowl with the dressing. Sprinkle with parsley and green onions and toss to combine.
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