Grilled Cabbage Slaw

This recipe is a must for summer cookouts! Even if you are not a fan of cole slaw, you will love this cabbage slaw's sweet, caramelized, smoky flavor!  I once ordered a grilled romaine salad at a restaurant and it was fabulous.  After seeing a grilled cabbage slaw recipe in Bon Apetit magazine, I decided this would make a great summer salad. I adapted it to include the scallions (I have an abundance of these in my garden) and a traditional Amish non-mayo cole slaw dressing (I cut the oil in half since the veggies were already brushed with oil). The trick to making a good Amish slaw dressing is to bring your dressing to a boil first. Really- this is so good you will be hooked. And it's quite pretty too! I think next time I will mix some grilled red cabbage into it just to add a bit more color. As far as the oil, avoid olive oil for this recipe- canola oil works best.

Grilled Cabbage Slaw

Veggies:
1 medium head of green cabbage
1 large red bell pepper
1 medium yellow bell pepper
1 medium green bell pepper
8-10 scallions (preferable picked from your garden so the green tops aren't chopped off halfway)
 2 T vegetable oil such as Canola oil

Slaw Dressing:
1/2 cup cider vinegar
1/4 cup vegetable oil
1/2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp celery seed
1/2 tsp brown sugar (add more sugar if you like a sweeter slaw)

1. Cut cabbage into quarters
2. Cut peppers down the side into 4-5 flat quarters
3. Cut roots off bulb of scallions
4. With a brush, brush oil onto the cut sides of the cabbage quarters and across the outside so it is fully coated with oil
5. Brush oil onto the flat outside sections of the peppers
6. Toss scallions in remaining oil
7. When grill is nice and hot (and oiled)- place all veggies on grill oiled side down. Start with a cut side for the cabbage. Remove scallions when dark green parts start to char, wilt, and darken. You want the green parts to be wilted. Remove peppers as soon as they show char marks, don't turn and grill the inside of the pepper. As soon as the cabbage shows char marks, turn and grill on opposite cut side, then turn and grill on the outside part of the cabbage. All veggies should be slightly soft but still have a bit of crunch. They should look like this after they are grilled:

8. Chop veggies into small pieces and put into a bowl.
8. Put all dressing ingredients in a small sauce pan. Bring to a bowl, whisking to mix thoroughly. Boil for 30 seconds then remove from heat. When cooled to room temp, pour over veggies and mix thoroughly. Serve at room temperature or chilled if desired (much more flavorful at room temp).