TANGY GRILLED-CABBAGE SLAW WITH RAISINS AND WALNUTS
Pickling and grilling the cabbage for this slaw may seem labor intensive, but the extra work is definitely worth it. Once you try the combination of tangy and smoky flavors, you'll always want to make your slaw this way.
Provided by Katherine Sacks
Categories Salad Side Kid-Friendly Raisin Bacon Walnut Spring Summer Cabbage Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Small Plates
Yield 7 cups
Number Of Ingredients 13
Steps:
- Bring brown sugar, cloves, peppercorns, 3 cups vinegar, 1/4 cup salt, and 3 cups water to a boil in a large pot over high heat. Reduce heat and simmer, stirring until sugar is dissolved, 10 minutes. Let cool 10 minutes.
- Place cabbage in a large resealable bag and fill with pickling liquid. Seal bag and chill at least 5 hours or up to overnight.
- Pat cabbage dry with paper towels; discard pickling liquid. Prepare a grill or grill pan for medium-high heat. Brush cabbage with oil and grill, turning occasionally, until all sides are well charred, 7-10 minutes per side. Let cool.
- If using a grill pan, cook bacon in pan, turning once, until browned and crisp. If using a grill, heat a cast iron pan or disposable foil pan on grill and cook bacon, turning once, until browned and crisp. Transfer to paper towels to drain and let cool, then cut crosswise into 1/8" strips.
- Whisk honey, 1/2 tsp. salt, 3/4 tsp. black pepper, remaining 1/4 cup oil, and remaining 1/4 cup vinegar in a large bowl. Thinly slice cabbage lengthwise and add to bowl along with bacon, raisins, parsley, and walnuts. Toss well to combine and season with salt and pepper. Cover and chill until ready to serve.
- Do Ahead
- Slaw can be made and chilled for up to 8 hours.
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Alhassan Conteh
[email protected]This slaw is a great addition to any summer cookout or barbecue.
Alex Williamson
[email protected]I love the versatility of this slaw. You can add or remove ingredients to suit your taste.
Sattara Sattarakishani
[email protected]This slaw is a great make-ahead dish. It actually tastes even better the next day.
Itzrobiali Itzrobiali
[email protected]I've made this slaw with both green and red cabbage. I prefer the red cabbage because it adds a nice pop of color.
Seattle Express
[email protected]This slaw is a great way to get your kids to eat their vegetables. My kids love the sweet and tangy dressing.
Roland Damasco
[email protected]I used a store-bought coleslaw mix to make this slaw and it turned out great. It's a great shortcut for busy weeknights.
Sonia Iribhogbe
[email protected]I'm not a huge fan of raisins, but I actually really liked them in this slaw. They added a nice sweetness.
Karl Smith
[email protected]This slaw is so easy to make and it's always a hit. I love that I can make it ahead of time.
mushfiq shuvo
[email protected]I made this slaw for a picnic and it was the perfect portable side dish. It held up well in the heat.
Md Sojan
[email protected]This slaw is a great way to use up leftover cabbage. It's also a healthy and delicious side dish.
Polash Sen
[email protected]I'm not usually a fan of cabbage slaw, but this recipe changed my mind. The grilled cabbage gives it a nice smoky flavor.
Sameer Sarwar
[email protected]This slaw is so refreshing and flavorful. I love the tangy dressing and the crunch of the cabbage.
Shahrul Islam
[email protected]I've made this slaw several times now and it's always a crowd-pleaser. It's the perfect side dish for any summer gathering.
Rehana Kausar
[email protected]This is my new favorite slaw recipe! It's so easy to make and always turns out delicious.
PRO MAZEED
[email protected]I made this slaw for a potluck and it was a big success! Everyone loved the unique flavor combination.
Adebanjo Benjulin
[email protected]This tangy grilled cabbage slaw was a hit at our last barbecue! The flavors were perfectly balanced, and the raisins and walnuts added a nice touch of sweetness and crunch.