Tangy Grilled-Cabbage Slaw with Raisins and Walnuts
A unique twist on traditional coleslaw featuring grilled cabbage that's been pickled, then tossed with crispy bacon, sweet raisins, and crunchy walnuts in a tangy honey-vinegar dressing.
Ingredients
- •1 cup light brown sugar
- •5 whole cloves
- •2 tablespoons black peppercorns
- •3¼ cups apple cider vinegar
- •¼ cup kosher salt
- •1 whole green cabbage
- •¼ cup extra-virgin olive oil
- •7 slices thick-cut bacon
- •1½ teaspoons honey
- •¾ teaspoon freshly ground black pepper
- •½ cup black raisins
- •½ cup fresh parsley
- •½ cup toasted walnuts
- •
Cooking Instructions
- 1.
Bring brown sugar, cloves, peppercorns, 3 cups vinegar, 1/4 cup salt, and 3 cups water to a boil in a large pot over high heat. Reduce heat and simmer, stirring until sugar is dissolved, 10 minutes. Let cool 10 minutes.
20 min
- 2.
Place cabbage in a large resealable bag and fill with pickling liquid. Seal bag and chill at least 5 hours or up to overnight.
300 min
- 3.
Pat cabbage dry with paper towels; discard pickling liquid. Prepare a grill or grill pan for medium-high heat. Brush cabbage with oil and grill, turning occasionally, until all sides are well charred, 7-10 minutes per side. Let cool.
40 min
- 4.
If using a grill pan, cook bacon in pan, turning once, until browned and crisp. If using a grill, heat a cast iron pan or disposable foil pan on grill and cook bacon, turning once, until browned and crisp. Transfer to paper towels to drain and let cool, then cut crosswise into 1/8" strips.
15 min
- 5.
Whisk honey, 1/2 tsp. salt, 3/4 tsp. black pepper, remaining 1/4 cup oil, and remaining 1/4 cup vinegar in a large bowl. Thinly slice cabbage lengthwise and add to bowl along with bacon, raisins, parsley, and walnuts. Toss well to combine and season with salt and pepper. Cover and chill until ready to serve.
15 min
- 6.
Slaw can be made and chilled for up to 8 hours.
