Grilled Cabbage Slaw with Creamy Avocado Lime Dressing

• Difficulty: Easy
• Servings: 6
• Nutritional Information Per Serving (1 of 6): Calories 295, Total Fat 23g, Saturated Fat 5g, Carbohydrates 19g, Dietary Fiber 6g, Sugar 8g, Protein 7g, Cholesterol 5mg, Sodium 586mg
• Total Time: 40 minutes
• Active Time: 30 minutes

When I tried this slaw, I was amazed by how fresh and addictive the flavors were. Grilling the cabbage brings out an incredible depth, making this healthy, bright salad stand out. It pairs wonderfully with any meat or plant-based protein and works well year-round due to its versatility.

Ingredients

Slaw:

• 1 small head red cabbage, cut into 1/2-inch thick half-moons keeping the core attached
• 3 large rainbow carrots, peeled into thin ribbons
• 1 small red onion, finely sliced
• Extra-virgin olive oil, for grilling
• Kosher salt and freshly ground black pepper
• 2 radishes, cut into julienne strips
• 1/4 cup apple cider vinegar
• 2 teaspoons sugar
• 1/2 cup hot water
• 1/3 cup pepitas
• 1/3 cup crumbled goat cheese
• 1/4 cup roughly chopped fresh cilantro leaves

Dressing:

• 1 ripe avocado, diced
• 3 garlic cloves, peeled
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh lime juice
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Equipment Needed

Grill or grill pan

Instructions

1. Preheat your grill or grill pan to medium-high heat. Combine the cabbage, carrots, and onion in a large bowl. Drizzle with one tablespoon of olive oil and season generously with salt and pepper. Toss everything well and set aside.
2. In a separate bowl, place the julienned radishes. In a measuring cup, mix apple cider vinegar, sugar, hot water, and one teaspoon of salt. Whisk thoroughly and pour over the radishes. Cover the bowl and allow it to marinate while you grill the other vegetables and prepare the dressing.
3. Arrange the cabbage, carrots, and onion evenly on the grill. Grill until they are well charred, approximately 3 to 5 minutes per side. You may need to do this in batches depending on the size of your grill. Remove and let cool.
4. For the dressing: Put the avocado, garlic, cilantro, lime juice, olive oil, half a cup of water, salt, and pepper into a food processor. Blend until the mixture is creamy and smooth. Taste and adjust salt as needed.
5. In a large bowl, combine the grilled vegetables and marinated radishes. Add the pepitas, goat cheese, and chopped cilantro. Pour over a generous amount of dressing, toss gently to mix, and serve immediately.
6. Alternative method: Preheat your oven broiler, placing one rack close to the heating element. Spread the vegetables in a single layer on a foil-lined baking sheet and broil for 5 to 6 minutes, checking frequently to prevent burning. Rotate the pan halfway through cooking. Remove and allow to cool before proceeding as above.