Cabbage Slaw Redux
Yesterday we enjoyed a fabulous BBQ with friends, and amidst the plates and piles of food, one simple yet elegant dish stood out as my favorite. A modern twist on traditional (sometimes unfortunately soupy) coleslaw, Bon Appétit’s Grilled Red and Green Cabbage Slaw is perfect for summer: quick and easy to prepare and requiring minimal cleanup thanks to use of the grill. My friend Nooshi made this dish especially pretty by arranging the slaw in a square dish, alternating the red and green cabbage in striped sections, then drizzling the dressing over top. Simply divine, and high in fiber too!
For other cruciferous vegetable recipes, see Michelle’s recipe for fluffy brussels sprouts and Sara’s cauliflower recipes for the whole family.
Image credit: FreeDigitalPhotos.net
Comments
Hi, just wanted to add a couple of notes:
Great weeknight salad/side, especially when cooking meat on grill. Healthy and super cheap.
If making for just a few people, I would skip the 2 kinds of cabbage. My husband & I cook half a very small cabbage and it makes enough for dinner + lunches the next day. Unlike most salads, this tastes great for at least a day or two.
Posted by: Nooshi | May 26, 2009 3:24 PM | Reply to this comment