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Learn how to make coleslaw on the grill! Once you’ve tried this low-carb Grilled Coleslaw recipe, you’ll be making it all summer long.
This post is sponsored by Litehouse. All opinions are 100% mine.
Everyone needs a great coleslaw recipe in their recipe collection, and today’s Grilled Coleslaw is going straight to the top of the list of must-make recipes for summer barbecue season.
Whether you’re hosting a backyard barbecue for July 4th, or you just need an easy side dish to go along with a summertime dinner, this Grilled Coleslaw is so good, it will be the talk of the neighborhood all summer long.
In addition to being very delicious, one of the great things about this Grilled Coleslaw is that you can quickly cook it alongside all of the other grilled foods on your menu.
The other great thing? We’ve topped our Grilled Coleslaw with Litehouse Coleslaw dressing – which adds the perfect sweet and tangy dressing to your smoky grilled coleslaw.
How to make coleslaw on the grill
You’ll start by cutting both green and purple cabbage into wedges, keeping the core intact. Peel and cut large carrots into slices on the bias, and also cut red onion into thick slices.
Brush the vegetables with oil. Then mix and grind poppy seeds, caraway seeds, coarse kosher salt and whole black peppercorns (you can use a mortar and pestle, or a spice grinder to do this step). Sprinkle the coarse seasoning powder onto the veggies.
You can do all of this vegetable prep ahead of time, then head to the grill to make your coleslaw.
This Grilled Coleslaw cooks up in minutes – so you can do the grilling while your other grilled foods and meats rest before serving.
How do you serve Grilled Coleslaw?
We like to bring our Grilled Coleslaw to the dinner table, still warm from the grill, on a large platter with a generous drizzle of Litehouse Coleslaw dressing on top. The seasoned vegetables are naturally sweet and smoky from being grilled, and the sweet and tangy Litehouse Coleslaw dressing is the perfect finishing touch to our Grilled Coleslaw.
You can serve each dinner guest ‘deconstructed-style’ with a portion of each grilled vegetable, plus more Litehouse Coleslaw dressing on the side.
Or you can chop the grilled vegetables up, adding more Litehouse Coleslaw dressing to create a more traditional chopped coleslaw salad.
More about Litehouse Coleslaw dressing
Whether you decide to make our low-carb Grilled Coleslaw or you’ve simply grabbed a bag of slaw mix from the supermarket, Litehouse makes it easy to prepare a delicious Coleslaw for any meal.
Litehouse Coleslaw dressing is extra thick and creamy with fresh mayonnaise, and a sweet and tangy taste. It also holds up nicely when added to cabbage and doesn’t ‘water-out.’
Litehouse Coleslaw dressing is sold cold — so look for it in the produce or refrigerator section of your supermarket. And now through July 6th, Litehouse dressing is available for a special promotional price. Look for the 13 oz. jars of Coleslaw dressing in the U.S. and 384 ml jars of Coleslaw dressing in Canada.
1 large head firm green cabbage
1 medium head firm red cabbage
1 large red onion
1 ½ pounds large carrots
1 tablespoon poppy seeds
1 tablespoon caraway seeds
1 tablespoon kosher salt
1 teaspoon whole black peppercorns
1 cup extra virgin olive oil
Vegetable oil, to oil grill grates
Keeping the core intact, cut each cabbage into eight wedges. (Half from top to bottom, each half in half and each quarter in half.) Lay out on two sheet pans.
Slice the large onion into 6-8 thick horizontal slices. Lay out on one of the two sheet pans.
Peel and cut the carrots into thick slices on the bias. Lay out on one of the two sheet pans.
Place the poppy seeds, caraway seeds, kosher salt and black peppercorns into a mortar and pestle*, then grind to a coarse seasoning powder. (*Or use a spice grinder.)
Brush half the olive oil onto the vegetables and sprinkle on half the seasoning powder. Flip over the vegetables and repeat with remaining olive oil and seasoning powder.
Heat grill to high. Clean and oil the grill grates with vegetable oil – we hold a folded paper towel with the tips of grilling tongs, then dip the paper towel into a small bowl of oil. Then brush the grill grates with the oiled paper towel.)
Place the vegetables on the hot grill, then grill for 5-6 minutes on each side, being very careful when you flip to keep the cabbage intact. (Depending on the size of your grill, you may need to cook in batches.) The cabbage will still be crunchy in the center but nice and charred on the outside.
Place vegetables on a serving platter, then drizzle with Litehouse Coleslaw dressing. Serve your Grilled Coleslaw as-is, with more Litehouse Coleslaw dressing on the side, or chop the cooked vegetables and toss with Litehouse Coleslaw dressing before serving as a chopped Grilled Coleslaw salad.
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