Grilled Blue Cheese Coleslaw

Grilled Blue Cheese Coleslaw

8 green onions, tops trimmed

1 large head cabbage, tough outer leaves removed, cut into 8 wedges

vegetable oil

8 ounces blue cheese, crumbled

2 garlic cloves, minced

3⁄4 cup vegetable oil

1⁄3 cup cider vinegar

1 teaspoon celery seed

1 teaspoon kosher salt or 1 teaspoon sea salt

1⁄2 teaspoon fresh ground black pepper

1⁄4 teaspoon dry mustard

Directions

Prepare a hot fire in your grill. Brush green onions and cut sides of cabbage with oil. Grill for 2 to 3 minutes per side, turning once, until vegetables have good grill marks on both sides. Finely chop cabbage, coarsely chop green onions and combine in a large bowl. Let cool, then stir in blue cheese. In another bowl, whisk together garlic, 3/4 cup oil, vinegar, celery seeds, salt, pepper and mustard. Pour over cabbage mixture and toss to coat.

Tip: Place the onions perpendicular to the grill grates so they don’t fall through.