Name: Grilled cabbage slaw with blue cheese and jalapeño
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: canola oil; 800 gram inner cabbage leaves; 2 tablespoon deseeded and finely chopped jalapeño chillies; 1 small red onion, thinly sliced; 1 carrot, peeled and cut into matchsticks; 3 celery sticks, thinly sliced; 1/2 cup quality mayonnaise; 2 tablespoon Dijon mustard*; 2 tablespoon cider vinegar; 1 teaspoon sea salt; 1 teaspoon cracked black pepper; 1/4 cup crumbled blue cheese

Grilled cabbage slaw with blue cheese and jalapeño

Slaw gets a gourmet twist with this sophisticated recipe. Charred cabbage, sharp blue cheese and spicy jalapeño all come together to create a delicious salad that's perfect for your next BBQ or potluck

Serves 6

Prep

10M

Cook

Total

15M

This recipe was first published in Taste magazine.

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Ingredients

canola oil

800 gram inner cabbage leaves

2 tablespoon deseeded and finely chopped jalapeño chillies

1 small red onion, thinly sliced

1 carrot, peeled and cut into matchsticks

3 celery sticks, thinly sliced

1/2 cup quality mayonnaise

2 tablespoon Dijon mustard*

2 tablespoon cider vinegar

1 teaspoon sea salt

1 teaspoon cracked black pepper

1/4 cup crumbled blue cheese

Method

1.Preheat barbecue grill or griddle pan to high. Massage a small amount of oil over cabbage leaves and grill for 30 seconds on each side or until nicely charred. Set leaves aside to cool briefly.

2.Shred cabbage and transfer to a large serving bowl. Add the rest of the ingredients and mix.