Grilled Coleslaw and Dressing Recipe
Grilling the quartered cabbage heads gave them a nice smoky flavor with a hint of sweetness as the outer layers were slightly cooked. I do prefer the flavor of a grilled coleslaw and this is something that I don’t see often, but this is the way that I make it even when I’m craving some coleslaw while we watch the football game.
I will admit that the smaller you slice your cabbage, the better this will taste. That was something my other half had suggested when we made this for the first time and it seems as though he was right…pleeeease don’t tell him that I said that! 🙂
This coleslaw is my go to savior for rescuing badly burned chicken. Did you ever see my photos of my burned chicken? Oh it was pretty bad. The outside was very, very dark. I could have written my name on the sidewalk. The meat was so dry, most people would have thrown it away, but since I had made this coleslaw as a side for dinner, I cut up the chicken and tossed it into the coleslaw! And everyone loved it.
Definitely keep some of this around if you need some grilling practice!
I’ll show you how easy it is and tell you how much I love this recipe in this video here:
I am very proud to say that I haven’t forgotten about my chicken ever since. I always take care to set a timer (or two), never burning my chicken ever since my series about saving burned chicken.
What would you like to serve with this grilled coleslaw?