Grilled Slaw with Toasted Almonds
July 18, 2010 in Salads by Joyce Bunderson
Dr. Grandpa said that this is the best coleslaw that he has ever tasted. He kept saying, “What makes it taste so great?” I didn’t know for sure, since the grilling itself, and the flavorful ingredients all contributed to a splendid flavor. He said that this recipe was an exceptional winner – I was just trying to make a flavorful slaw without mayonnaise. I enjoy being successful, every so often. J
Dressing Ingredients:
1 tablespoon fresh chopped tarragon
¼ cup Dr. Grandma’s Delight all-natural, zero-calorie sweetener
¼ cup extra virgin olive oil
1/3 cup red wine vinegar
½ cup toasted chopped almonds
1 tablespoon Dijon mustard
¼ teaspoon salt
2 teaspoons cumin
Salad Ingredients:
¾ to 1 large head green cabbage, cut into sections, leave cores on to hold together
6 green onion/scallions (same thing
1 ½ cups cucumber, diced
1 large carrot peeled and shredded
Directions:
Leave cores on cabbage to hold the sections together. Rub a little oil on the cabbage and green onion surfaces. Grill for about 4 minutes per side, until grill marks form. While the cabbage and onions are being grilled, whisk the dressing ingredients together. Slice the green onions and cabbage, discarding the cores. Mix all the ingredients together. Note: I did the grilling step on the day before; then put the cabbage and onions into a refrigerator zip bag and did the cutting the next day.
Cut wedges of cabbage, leaving a piece of the core attached.
Lightly oil, salt and pepper.
Grill until scored.
Remove from the grill, cut immediately or refrigerate and cut later.
Wash the tarragon.
Snip the tarragon and add to the dressing ingredients.
Mix all the dressing ingredients.
Lightly toast chopped almonds in a skillet.
Cut the core off and discard; chop the cabbage and green onions.
Serve your tasty team of Mediterranean ingredients.
Just when you think that the children are gone from the home you may discover that the Grandpa is still a kid at heart. I served Dr. Grandma's whole wheat pancakes, Delight sweetened strawberry puree and blueberries for the holiday breakfast. The next thing that I knew, Dr. Grandpa was playing with his food. I took a picture, thinking that your kids or your grandpas may want to make patriotic pancakes too.
Dr. Grandpa's patriotic pancake.
Nur said on February 18, 2012
Hi,
As i just discovered your site, i didn’t want to leave without a word, especially as you already inspired me to a tasty and wholesome wheat berry meal last night.
My family’s origins are in one of the big olive oil producing countries, so we use huge quantities of it – i guess. I love how healthy and simple your dishes are and like the use of fresh herbs.
The idea of roasting the veggis, as in this recipe, is something i really have to try more, as it brings out the flavors, and we are missing those sometimes in the vegetables you buy here in the US.
At last, i wanted to share a tasty replacement for balsamic vinegar: it’s a 1:1 mix of fresh or bottled pommegranate juice with apple cider vinegar and an optional “dash” of any kind of sweetener (agave does well). We don’t use balsamic vinegar because of the rest-alcohol in it, so i had to come up with a flavorful alternative, which turned out to be even healthier.
Thanks again for your inspirations, i will surely be checking back for more ideas…
Joyce Bunderson said on February 18, 2012
Thank you so much for your kind words.
Also, thanks so much for the pomegranate juice/apple cider vinegar idea – I’m going to try it.
It’s so true. There are so many things that can be done to make veggies really delicious.
My best to you,
Joyce