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.