Ingredients
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6 Bacon
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1 head green Cabbage
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Cooking spray
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1 pt cherry Tomatoes
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2 medium Scallions
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1 oz Blue Cheese
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¼ cup canola Mayonnaise
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¼ cup Olive Oil
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2 tsp White Wine Vinegar
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½ tsp Black Pepper
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¼ tsp Kosher Salt
Directions
We took the irresistible toppings from a wedge salad namely bacon and blue cheese dressing and added them to coleslaw. The cabbage goes onto the grill in wedges to pick up smoky char, then is chopped for the slaw.
Steps
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1
Done
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Cook bacon in a skillet over medium, stirring often, until crisp, 10 to 12 minutes. Drain on a paper towel–lined plate. |
|
2
Done
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Preheat grill to medium-high (about 450°F). Spray cut sides of cabbage with cooking spray. Grill, uncovered, until charred and tender, 2 to 3 minutes per side. Transfer to a cutting board, and coarsely chop. Transfer to a large bowl. Add bacon, tomatoes, and scallions. |
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3
Done
|
Stir together blue cheese, mayonnaise, oil, vinegar, pepper, and salt in a small bowl. (Mixture will look curdled.) Drizzle over cabbage mixture, and toss to coat. Serve immediately. |
