We took the irresistible toppings from a wedge salad—namely bacon and blue cheese dressing—and added them to coleslaw. The cabbage goes onto the grill in wedges to pick up smoky char, then is chopped for the slaw.
6 bacon slices, coarsely chopped
1 head green cabbage (about 2 1/4 lb.), cut into 8 wedges
1 pint cherry tomatoes, halved
2 medium scallions, thinly sliced (about 1/2 cup)
1 ounce blue cheese, crumbled (about 1/4 cup)
1/4 cup canola mayonnaise
1/4 cup olive oil
2 teaspoons white wine vinegar
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
Added sugars 0g
Calcium 10% DV
Potassium 15% DV
How to Make It
Cook bacon in a skillet over medium, stirring often, until crisp, 10 to 12 minutes. Drain on a paper towel–lined plate.
Preheat grill to medium-high (about 450°F). Spray cut sides of cabbage with cooking spray. Grill, uncovered, until charred and tender, 2 to 3 minutes per side. Transfer to a cutting board, and coarsely chop. Transfer to a large bowl. Add bacon, tomatoes, and scallions.
Stir together blue cheese, mayonnaise, oil, vinegar, pepper, and salt in a small bowl. (Mixture will look curdled.) Drizzle over cabbage mixture; toss to coat. Serve immediately.
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