Grilled Vegetable Cabbage Slaw

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Prep Time: 45 minutes
Servings: 4 servings
Calories: 58kcal

Ingredients

  • 1 small head Napa cabbage
  • 2 tbsp Salt
  • 1 Zucchini sliced into 1/2 inch thick rounds
  • 1 Yellow squash sliced into 1/2 inch thick rounds
  • 1 tbsp Extra-virgin olive oil
  • 1 tbsp Garlic grated
  • 1 tsp Fresh ginger peeled and grated
  • 1 tsp Sugar
  • 2 tbsp Sriracha sauce
  • 2 tbsp Sweet chili paste
  • 3 tbsp Water
US Customary - Metric

Instructions

  • Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.
  • Place the cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage for 30 minutes.
  • In the meantime, preheat a grill or grill pan on medium high heat. Season both sides of the zucchini and squash with salt and pepper; drizzle with oil. Grill on both sides until tender, about 2 - 3 minutes per side. Remove from heat, chop into chunks and set aside.
  • Drain and rinse the cabbage under cold water. Place in a colander and set aside to drain.
  • In a bowl add the garlic, ginger, sugar, sriracha, sweet chili paste, and water and stir into a smooth paste.
  • Gently squeeze any remaining water from the cabbage and add it to the spice paste. Mix in the grilled vegetables.
  • Mix thoroughly until everything is thoroughly coated and serve.

Nutrition

Calories: 58kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 3781mg | Potassium: 711mg | Fiber: 4g | Sugar: 6g | Vitamin A: 851IU | Vitamin C: 83mg | Calcium: 201mg | Iron: 1mg

Grilled Vegetable Cabbage Slaw

No ratings yet
Print Recipe
Prep Time 45 minutes
Servings 4 servings
Calories 58 kcal

Ingredients
 
 

  • 1 small head Napa cabbage
  • 2 tbsp Salt
  • 1 Zucchini sliced into 1/2 inch thick rounds
  • 1 Yellow squash sliced into 1/2 inch thick rounds
  • 1 tbsp Extra-virgin olive oil
  • 1 tbsp Garlic grated
  • 1 tsp Fresh ginger peeled and grated
  • 1 tsp Sugar
  • 2 tbsp Sriracha sauce
  • 2 tbsp Sweet chili paste
  • 3 tbsp Water

Instructions
 

  • Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.
  • Place the cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage for 30 minutes.
  • In the meantime, preheat a grill or grill pan on medium high heat. Season both sides of the zucchini and squash with salt and pepper; drizzle with oil. Grill on both sides until tender, about 2 - 3 minutes per side. Remove from heat, chop into chunks and set aside.
  • Drain and rinse the cabbage under cold water. Place in a colander and set aside to drain.
  • In a bowl add the garlic, ginger, sugar, sriracha, sweet chili paste, and water and stir into a smooth paste.
  • Gently squeeze any remaining water from the cabbage and add it to the spice paste. Mix in the grilled vegetables.
  • Mix thoroughly until everything is thoroughly coated and serve.

Nutrition

Calories: 58kcalCarbohydrates: 12gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 3781mgPotassium: 711mgFiber: 4gSugar: 6gVitamin A: 851IUVitamin C: 83mgCalcium: 201mgIron: 1mg
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