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Grilled Red and Green Cabbage Slaw
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| ingredients Nonstick vegetable oil spray | |
| 1/2 cup | tarragon vinegar |
| 1/2 cup | sugar |
| 1/2 cup | vegetable oil plus additional for brushing |
| 2 tablespoons | Dijon mustard |
| 1 tablespoon | chopped fresh tarragon |
| 1 medium head | red cabbage, (about 1 3/4 pounds), quartered through core |
| 1 medium head | green cabbage, (about 13/4 pounds), quartered through core |
| 1 bunch | green onions, (about 6), trimmed |
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preparation
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Whisk vinegar, sugar, 1/2 cup oil, mustard, and tarragon in medium bowl. Season dressing with salt and pepper.
Brush cabbages and green onions with oil; sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on 1 side, 2 to 3 minutes. Transfer vegetables to work surface.
Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper.
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