Grilled Asian Slaw | Vegan and Paleo
Grilled Asian Slaw is my bridge into my favorite time of year. Sunshine. Not-too-hot and not-too-cold. Wildflowers everywhere! I’m a sandals and shorts girl over boots and sweaters, for sure, and I go through a mourning period when Pumpkin Spice EVERYTHING starts hitting my feed in September. But Spring?? I’m almost giddy everyday. It truly is weird how the weather can affect your soul so profoundly. And this make ahead side dish affects my warm weather meal prep almost as much.
This Grilled Asian Slaw is my new go-to for a Spring or Summer barbecue. It has no mayo in it, so you do not have to worry about it sitting outside for a few hours and BONUS…it is freezable. Cabbage and carrots do not break down like other greens and veggies, so you can make this 2-3 days ahead and refrigerate, or batch make it and freeze some for parties or barbecues down the road. The only thing you do differently for freezing is leave out almonds until you serve. Easy-Peasy.
So why grill the cabbage first? Because heat adds flavor, am I right, Samin? When you grill veggies, it caramelizes the natural sugars. Have you ever tasted fresh cabbage just straight up? It is very much naturally sweet and delicious as is. But grill it and you have drastically improved on nature. (By the way, and I may be “preaching to the choir” on this, but almost any green veg can be grilled and improved, even Romaine lettuce.)
You can serve grilled cabbage with a drizzle of good olive oil and lemon juice (grill the lemons, too) and of course, sea salt, and it is a beautiful side dish all by itself. Slice it thinly and dressed with Asian flavors, however, you have a make ahead side that will be the perfect partner to grilled meats and fish.
Grilled Asian Slaw
If you want to take this to a party and you know it will be sitting out for awhile, go the extra step for food safety and use granulated garlic and powdered ginger instead of fresh.
1 medium head of cabbage (about 2 lbs)
1 red onion
olive oil or avocado oil for brushing
3 carrots, shredded
sea salt to taste
1/2 cup toasted sliced almonds
1 tbsp fresh garlic, minced or 1 tsp granulated garlic
1 tbsp fresh ginger, minced or 1 tsp powdered ginger
1 tbsp sesame oil
1/2 cup coconut aminos
3 tbsp maple syrup
2 tbsp apple cider vinegar
juice of 1 lime
Preheat grill to high.
Cut the cabbage into eighths and the onion into thick slices and brush with olive oil or avocado oil.
Grill the cabbage and onions for 5-10 minutes just until they are soft and have good grill marks. Remove and sprinkle with salt. Let cool until you can handle.
Slice the cabbage wedges thinly and chop the onion. Add the shredded carrots.
Blend the dressing ingredients in a blender or mini food processor.
Pour on the veggies and mix well. Add sliced almonds just before serving to retain crunch.
Garnish with lime slices and more almonds.