Grilled blue cheese coleslaw (Barbecue and Grilling)

 

                Grilled coleslaw? You bet! Grilled cabbage wedges acquire terrific flavor while retaining their crunchiness. Grill the onions and cabbage when you are also grilling a steak, pork tenderloin, chicken, or fish.

8 to 10 servings

• 8 green onions, tops trimmed
• 1 large head cabbage, tough outer leaves removed, cut into 8 wedges
• Vegetable oil
• 8 ounces blue cheese, crumbled
• 2cloves garlic, minced
• ¾ cup vegetable oil
• One-third cup cider vinegar
• 1 teaspoon celery seeds
• Salt and freshly ground black pepper, to taste
• ¼ teaspoon dry mustard

1. Prepare a hot fire in your grill.
2. Brush green onions and cut sides of cabbage with oil ; grill for 2 to 3 minutes per side, turning once, until vegetables have good grill marks on both side.
3. Finely chop cabbage, coarsely chop green onions and combine in a large bowl ; let cool, then stir in blue cheese.
4. In another bowl, whisk together garlic, ¾ cup oil, vinegar, celery seeds, salt, pepper and mustard ; pour over cabbage mixture and toss to coat.

BON APPÉTIT