Magazine recipe
Spray grill rack with nonstick spray.
Prepare barbecue grill (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 - 4 minutes per side. Grill green onions until charred on one side, 2 - 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 papper.
Coleslaw on the grill makes the cabbage and green onions tender and adds just a bit of smoky flavor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 356 | ||
Calories from Fat: 115 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 143mg | 5 % | |
Potassium 310.1mg | 8 % | |
Total Carbohydrate 59.9g | 18 % | |
Dietary Fiber 4.1g | 17 % | |
Sugars, other 55.7g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 356
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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