Grilled Cabbage Coleslaw with Peanuts and Sesame Dressing

Since having children I have really embraced the public library. My favourite use is taking out cookbooks as a test run, before deciding if I love them enough to purchase. There are so many books that appear great from the cover and write ups, but end up disappointing. And there are just as many hidden gems that I want to cook from again and again. Most recently I discovered Food Between Friends, a book co-written by Jesse Tyler Ferguson (the red-head from Modern Family) and his best friend Julie. They are adorable, the writing feels like you are in their kitchen on a cute couple date night and the recipes are innovative and delicious. I highly recommend it for anyone looking for a summer cookbook read (that’s not a thing? Just me?)

This summer salad is the perfect BBQ side. There is no mayonnaise, so it can sit out without the fear of salmonella. The combination of grilled cabbage and the roasted oil makes the salad feel rich in a way that vinegar coleslaws lack. And bonus- it can be made in advance, just hold on the garnishes until you are ready to serve it. I will be making this all summer long.

The original recipe calls for roasted peanut oil, but that is hard to find. I substituted roasted sesame oil with no regrets. If you want to keep it vegan (it’s a no-mayo coleslaw after all) substitute the honey for maple syrup or agave.

Grilled Cabbage Coleslaw with Peanuts and Sesame Dressing

Adapted from Jesse Tyler Ferguson and Julie Tanous, Food Between Friends

Vinagrette
1/4 cup roasted sesame oil
2 Tbsp apple cider vinegar
finely grated zest 1/2 a lime
juice of 1 lime
1 Tbsp soy sauce
1 garlic clove, grated on a Microplane
1 tsp honey
2 Tbsp chopped fresh basil leaves
1 jalapeno, seeded and finely chopped
Kosher salt and freshly ground black pepper, to taste

Slaw
1 medium head of green cabbage, quartered and cored
olive oil
2 medium carrots, coarsely grated
2 scallions, white and green parts sliced on the diagonal to 1/4 inch thickness
1/2 cup torn fresh basil leaves
kosher salt and freshly ground black pepper, to taste
1/2 cup chopped roasted peanuts

Make the Vinaigrette:
In a glass jar, combine the sesame oil, vinegar, lime zest and juice, soy sauce, garlic, honey, basil, and jalapeno. Screw on the lid and shake well to combine. Season to taste with salt and pepper.

Heat a grill or griddle to medium-high heat. Brush the cabbage quarters with oil and grill until well charred on all sides, 10-15 minutes total. Transfer to a cutting board and cover with aluminum foil. Let rest for 5 minutes.

Thinly slice the cabbage. Transfer to a large bowl and add the carrots, scallions and basil. Toss to combine. Drizzle the vinaigrette over the vegetables and toss again. Season to taste with additional salt and pepper, if needed. Serve warm or cold. Top with the roasted peanuts just before serving.