This Grilled Coleslaw with dressing is really going to WOW your guests at your next cookout!
Forget the same old boring side dishes at your next cookout! Grilled coleslaw is a fun and easy way to add some excitement to the menu. The tangy dressing, which is a vinaigrette, pairs perfectly with the sweetness of the cabbage and carrots, and the grilled flavor gives it a delicious smoky taste. So why not give it a try? Your guests will love it!
Is this Coleslaw Recipe Dressing With Mayo?
Actually, no. This is not your typical recipe.
This coleslaw recipe for dressing does not contain mayonnaise. The base is extra virgin olive oil and lemon juice with lots of herbs. So, it is tangy and very flavorful, but without the unnecessary fat and calories!
Is this Coleslaw Recipe Healthy?
Absolutely! This Grilled Coleslaw with dressing recipe weighs in at 129 calories per serving based on 8 servings made. But really this recipe makes enough for 10 – 12. So you’ll enjoy leftovers.
When you compare this coleslaw dressing recipe to mayo-based coleslaw recipes with calories in the hundreds per serving it is much healthier. Plus, the fat comes from Extra Virgin Olive Oil which is very good for you.
Nutritional analysis from the Recipe Nutrition Calculator at VeryWellFit.com calculated the following values for this recipe:
- Total Fat 9g
- Saturated Fat 1.3g
- Cholesterol 0mg
- Total Carbohydrate 12.9g
- Dietary Fiber 4.3g
- Total Sugars 7.3g
- Protein 2g
I would say that is a pretty healthy serving of veggies and is good for your heart!
Why is coleslaw not healthy?
Most coleslaw recipes are loaded with fat and calories due to the mayonnaise and sugar in the dressing.
The Food Network has thoughts on coleslaw and states “one cup of regular mayonnaise contains a whopping 916 calories, 78 grams of total fat and 12 grams of saturated fat. It also provides an alarming 1,671 milligrams of sodium. Even if your slaw serves six to eight people, that’s still a lot of unnecessary calories, fat, and sodium for one dish.”
Additionally, they say an order of coleslaw at a fast-food or sit-down restaurant can run around 300 calories with 21 grams of fat. And keep in mind that this high-fat side doesn’t stand alone. It is usually served alongside already high-calorie foods like fried chicken or seafood and heavy barbeque. Ugh!
How do you know if bagged coleslaw is bad?
According to “Does it Go Bad“, signs of spoiled coleslaw include:
- Mold. Unsurprisingly, if there’s mold, the salad is done for.
- Discolorations and other visual changes. Any dark spots mean the decay is setting in, and it’s best to discard the salad.
- Sour or off smell. If the odor has changed noticeably, throw out the package.
- Prolonged storage. If the salad sits in storage for much longer than the suggested periods, you should get rid of it, even if it seems ok.
- Awful taste. If everything else seems fine, let your taste buds decide if eating the salad is a good idea or not.
Which Cabbage is Best for Coleslaw?
Interestingly, this recipe for coleslaw with dressing uses both green and red cabbage for color and texture. Both hold up really well on the grill and their flavors mellow and gain a smokiness from the cooking technique.
However, you can use all green or all red cabbage as the nutritional values are similar, but it won’t be as eye-catching or impressive on a platter.
What are the Ingredients in this Grilled Coleslaw?
All you need are four vegetables to make this delicious coleslaw.
- Red Cabbage
- Green Cabbage
- Whole Carrots
- Red Onion
Cabbage is fairly inexpensive as well, so that helps the cookout budget.
What are the Coleslaw Recipe Dressing Ingredients?
The dressing is actually pretty low in calories, but very high in flavor You’ll need the following ingredients which are readily available in your local grocery store.
- 3 Tbsp extra virgin olive oil
- 1 large lemon
- 3 tsp honey
- Salt and freshly ground black pepper – to taste
- 1/3 cup chopped fresh herbs, such as basil, oregano, dill, and mint
Use what you are growing in your herb garden!
How do you Make This Healthy Grilled Coleslaw Recipe?
Preheat grill to medium or one chimney of coals.
Cut each cabbage half into quarters cutting through the core so each wedge holds together on the grill. Slice the onion into1/4-inch-thick half rings. Brush Cabbage, carrots, and onion with 2 Tbsp olive oil and sprinkle with salt and freshly ground black pepper.
Grill the vegetables uncovered until they are lightly charred and begin to soften for about 10 – 15 minutes. Turn occasionally for equal charring. Use a vegetable basket for any of the veggies, but especially for the onions.
Juice the lemon halves into a large bowl. Add remaining 3 Tbsp extra virgin olive oil, honey, and a pinch of salt and pepper and whisk to combine. Stir in the herbs.
Chop the grilled cabbage and onion into quarter-inch pieces and slice the carrots into thin round disks. Add the grilled vegetables to the vinaigrette and toss to combine. Season with salt and pepper to taste. Serve on a beautiful platter or in a bowl at room temperature.
What Other Dishes go Well with this Grilled Coleslaw with Dressing?
Since you will be busy on the grill with this recipe how about reducing the workload by using your slow cooker to make these delicious and easy BBQ Chicken Sliders?
This recipe for BBQ Chicken Sliders is a perfect main dish for Grilled Coleslaw with dressing.
Add an interesting pasta salad to bump up your veggies and textures.
Or a Simple Green Salad with homemade dressing can compliment your cookout.
Finish your cookout with a delicious cool dessert! Since you already have the grill hot, why not grill some fruit and serve it with good old-fashioned vanilla ice cream?
Want more? Try this entire menu so you can Grill Out for Labor Day. It’s all the recipes you need from appetizer to dessert for a complete cookout for 8 friends!
Invite Friends Over for a Cookout
Ready to try this delicious Grilled Coleslaw with Dressing recipe for your next cookout? It’s easy to make and sure to be a hit with your guests.
So, invite friends over and fire up the grill, because this side dish is definitely worth celebrating!
P.S. Care to Share? Please post a link to this recipe on your favorite social media. You’ll help me get the word out, so I can help others! Thanks in advance!
Grilled Coleslaw with Tangy Vinaigrette
- grill basket
- ½ Green Cabbage
- ½ Red Cabbage
- 2 Large carrots peeled
- ½ large red onion
- 5 Tbsp extra virgin olive oil divided
- 1 large lemon
- 3 tsp honey
- Salt and freshly ground black pepper
- 1/3 cup chopped fresh herbs such as basil, oregano, dill and mint
- Preheat grill to medium or one chimney of coals.
- Cut each cabbage half into quarters cutting through the core so each wedge holds together on the grill. Slice the onion into1/4 inch thick half rings. Brush Cabbage, carrots and onion with 2 Tbsp olive oil and sprinkle with salt and freshly ground black pepper.
- Grill the vegetables uncovered until they are lightly charred and begin to soften, about 10 – 15 minutes. Turn occasionally for equal charring. Use a vegetable basket for the onions.
- Juice the lemon halves into a large bowl. Add remaining 3 Tbsp extra virgin olive oil, honey, and a pinch of salt and pepper and whisk to combine. Stir in the herbs.
- Chop the grilled cabbage and onion into quarter inch pieces and slice the carrots into thin round disks. Add the grilled vegetables to the vinaigrette and toss to combine. Season with salt and pepper to taste. Serve at room temperature.