Charred Cabbage Slaw with Bacon and Pecans

Charred Cabbage Slaw

Crunchy, tangy, and smoky, this easy slaw is the perfect summer side dish.

Charred Cabbage Slaw with Bacon and Pecans
Makes about 8 servings
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  1. 1 medium head green cabbage, cored and cut into 2-inch-thick rounds
  2. 1 yellow onion, quartered
  3. 1 (16-ounce) package bacon, divided
  4. 6 tablespoons fresh lemon juice
  5. 2 tablespoons chopped fresh parsley
  6. 1 tablespoon whole-grain mustard
  7. 1 tablespoon honey
  8. 1 teaspoon salt
  9. 1 teaspoon pepper
  10. 11⁄2 cups toasted chopped pecans
  1. Spray grill rack with nonflammable cooking spray. Preheat grill to high heat (400° to 450°).
  2. Grill cabbage and onion, uncovered, until browned and tender, 3 to 4 minutes per side. Remove from grill; coarsely chop. Transfer to a large bowl; set aside.
  3. Preheat a 12-inch cast-iron skillet on grill, covered, 5 minutes. Add 5 to 6 slices bacon to skillet; cook, uncovered, turning once, until bacon is crisp, 3 to 4 minutes. Remove bacon from skillet; let drain on paper towels. Repeat with remaining bacon, reserving 3 tablespoons rendered fat in skillet. Add lemon juice, parsley, mustard, honey, salt, and pepper to skillet; cook, whisking constantly, until mixture thickens slightly, 1 to 2 minutes. Carefully remove skillet from grill.
  4. Pour dressing over cabbage and onion mixture, tossing to coat. Crumble bacon; sprinkle bacon and pecans over cabbage, tossing to combine. Serve warm.
Taste of the South


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