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

By Luca Villari
  • 10 mins preparation
  • 5 mins cooking
  • Serves 6
  • Print
This recipe was first published in Taste magazine.
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  • 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


  • 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.


*Check label if eating gluten-free.

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