Grilling cabbage gives it a subtle smoky flavor and softens the leaves slightly. Toss the cabbage with grilled red bell pepper and a tangy mayonnaise dressing for a delicious new coleslaw to try this summer.
15m
PREP TIME
10m
COOK TIME
171
CALORIES
7
INGREDIENTS
Grilling cabbage gives it a subtle smoky flavor and softens the leaves slightly. Toss the cabbage with grilled red bell pepper and a tangy mayonnaise dressing for a delicious new coleslaw to try this summer.
15m
PREP TIME
10m
COOK TIME
171
CALORIES
7
INGREDIENTS
Ingredients 8 (3/4 cup) Servings
- 3/4 cup mayonnaise
- 1 1/2 teaspoons Lawry's® Seasoned Salt, divided
- 1 small head cabbage, cut into wedges
- 1 large red bell pepper, quartered
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon Lawry's® Colorful Coarse Ground Blend Seasoned Pepper
INSTRUCTIONS
- 1 Mix 1/4 cup of the mayonnaise and 1 teaspoon of the seasoned salt in small bowl. Brush cabbage and bell pepper with mayonnaise mixture.
- 2 Grill over medium heat 10 minutes until browned, turning once. Cool. Core cabbage then thinly slice cabbage and bell pepper.
- 3 Toss cabbage, bell pepper, remaining 1/2 cup mayonnaise, remaining 1/2 teaspoon seasoned salt. sugar, lemon juice and seasoned pepper in large bowl until well blended.
NUTRITION INFORMATION
(per Serving)
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