(since 1999)


RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_& Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

You are here > Home

RECIPESSalad RecipesVegetable Salads pg 2VEGETABLE SLAWS 2 >>> >  Grilled Blue Cheese Coleslaw


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



300 Big & Bold Barbecue & Grilling Recipes
by Karen Adler & Judith Fertig
Grilled coleslaw? You bet! Grilled cabbage wedges acquire terrific flavor while retaining their crunchiness.

Serves 8 to 10

· 8 green onions, tops trimmed
· 1 large head cabbage, tough outer leaves removed, cut into 8 wedges
· Vegetable oil
· 8 oz blue cheese, crumbled
· 2 cloves garlic, minced
· 3/4 cup vegetable oil
· 1/3 cup cider vinegar
· 1 tsp celery seeds
· 1 tsp kosher or sea salt
· 1/2 tsp freshly ground black pepper
· 1/4 tsp dry mustard

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 sides.

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, 3/4 cup oil, vinegar, celery seeds, salt, pepper and mustard. Pour over cabbage mixture and toss to coat.

Variation: You can also make this with raw chopped cabbage and green onions. Dress the coleslaw right before serving, as the dressing makes the cabbage wilt.
TIPS: Place the onions perpendicular to the grill grates so they don't fall through.
Grill the onions and cabbage when you're also grilling a steak, pork tenderloin, chicken, or fish.



  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission. Logo


Popular Pages