Grilled Corn And Red Cabbage Slaw Recipes

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QUICK & EASY RED CABBAGE COLESLAW WITH SWEET CORN & CILANTRO (VEGAN OPTION)



Quick & Easy Red Cabbage Coleslaw with Sweet Corn & Cilantro (Vegan Option) image

This is the ultimate red cabbage coleslaw, and it's a cinch to make! The healthy slaw gets made in one bowl using only a handful of ingredients. Sweet corn provides a pop of sweetness, taking the slaw over the top. You can use fresh sweet corn straight off the cob (you'll need 1 large cob), leftover cooked corn, OR defrosted frozen corn, making this a year-round recipe. Serve the slaw with carnitas, ribs, burgers, tacos, grain bowls and more! For a vegan version, use a vegan mayonnaise (check out some other ingredient swaps below). Feel free to double the recipe for a crowd!

Provided by Nicki Sizemore

Categories     Salad

Time 15m

Number Of Ingredients 7

2 tablespoons mayonnaise
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
1/4 medium head red cabbage, very thinly sliced
1 cup fresh or frozen sweet corn kernels, defrosted if frozen
1 scallion, thinly sliced
1/4 cup coarsely chopped fresh cilantro

Steps:

  • In a large bowl, combine the mayonnaise and lime juice, and season with salt and pepper. Whisk until smooth. Add the cabbage, sweet corn, scallions and cilantro.
  • Toss everything together to coat in the dressing. Season with salt and pepper to taste.

GRILLED CORN SLAW



Grilled Corn Slaw image

Provided by Claire Robinson

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 6

4 fresh corn on the cob, shucked
1/2 red cabbage, sliced
1 lime, juiced
Kosher salt and freshly cracked black pepper
1/2 cup crumbled queso fresco
Handful fresh cilantro leaves, roughly chopped

Steps:

  • Heat a grill pan over medium heat.
  • Grill the corn on the hot grill pan, turning periodically, until cooked and grill marks are all around the corn. Set aside to cool.
  • In a large bowl, toss the cabbage with the lime juice; season with salt and pepper, to taste, and set aside.
  • Once the corn has cooled, cut the kernels off the cob and add it to the bowl with the cabbage. Taste for seasoning and adjust, if necessary. Add the crumbled queso fresco and cilantro leaves and stir to combine. Serve as a side dish or use as a taco topping.

GRILLED CABBAGE, ZUCCHINI AND RADICCHIO COLESLAW



Grilled Cabbage, Zucchini and Radicchio Coleslaw image

Provided by Marcela Valladolid

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

5 zucchini, quartered lengthwise
1 medium head purple cabbage, cut into 1-inch-thick slices
1 head radicchio, quartered
1/2 cup olive oil, plus more for grilling
2 tablespoons dried basil
Kosher salt and freshly ground black pepper
3 tablespoons apple cider vinegar
2 tablespoons agave nectar

Steps:

  • Heat a grill or grill pan on high heat until hot.
  • Brush the zucchini, cabbage and radicchio with some olive oil and sprinkle with the basil. Season with salt and pepper. Add the veggies to the grill and cook until tender and grill marks appear, 10 to 20 minutes depending on the vegetable. Chop the grilled veggies lengthwise into thin strips.
  • In a small bowl, mix the olive oil, apple cider vinegar and agave. Season the vinaigrette with salt and pepper to taste. Toss the grilled veggies in the vinaigrette.

GRILLED CABBAGE CAESAR



Grilled Cabbage Caesar image

Fire up the grill for a summery twist on the classic Caesar salad! The hearty cabbage holds up to the creamy Caesar dressing, while the charred bread croutons add some crunch. Serve topped with an extra sprinkle of shaved Parmesan and a generous grind of black pepper for a simple side salad or main dish.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

4 cloves garlic
1/2 cup finely grated Parmesan (from about 2 ounces), plus more shaved Parmesan for serving
1/4 cup plus 3 tablespoons olive oil, plus more for the grill grates
1/4 cup fresh lemon juice
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons anchovy paste, optional
1 teaspoon white wine vinegar
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
1 medium head red cabbage (about 1 3/4 pounds)
4 ounces crusty sourdough bread, cut into 1-inch-thick slices

Steps:

  • Preheat a grill for medium-high heat.
  • Combine the garlic, Parmesan, 1/4 cup of the olive oil, lemon juice, mayonnaise, Dijon, anchovy paste if using, white wine vinegar, Worcestershire, 1/4 teaspoon salt and several grinds of pepper in a blender. Blend on high speed until smooth and creamy, scraping down the sides of the blender carafe with a rubber spatula as necessary. Taste and adjust the seasoning with more salt and pepper. Transfer the Caesar dressing to a small bowl, cover with plastic wrap and refrigerate until ready to serve, up to 1 day.
  • Cut the cabbage through the core into 8 long wedges (each wedge should be 1 1/2 to 2 inches thick). Make sure to keep the core intact, as this will hold the wedges together as they cook. Brush the cabbage wedges and sliced bread with the remaining 3 tablespoons of olive oil and season with a pinch each of salt and pepper.
  • Lightly oil the hot grill grates. Place the cabbage on the grill and cook, covered, until the first side is nicely charred, about 5 minutes. Flip the cabbage, then continue to cook, covered, until crisp-tender and nicely charred all over, about 5 minutes more. Transfer to a serving platter. Place the bread on the grill and cook uncovered until toasted and golden brown, 1 to 2 minutes per side.
  • Tear or cut the bread into 1-inch cubes, then sprinkle over the grilled cabbage. Drizzle with most of the Caesar dressing, then top with some shaved Parmesan and more pepper. Serve the remaining dressing on the side.

GRILLED RED AND GREEN CABBAGE SLAW



Grilled Red and Green Cabbage Slaw image

Provided by Judith Fertig

Categories     Side     Fourth of July     Vegetarian     High Fiber     Backyard BBQ     Summer     Grill     Grill/Barbecue     Healthy     Low Cholesterol     Tarragon     Cabbage     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

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 13/4 pounds), quartered through core
1 bunch green onions (about 6), trimmed

Steps:

  • 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.
  • 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.
  • Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper.

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