In this recipe, wedges of cabbage are marinated in a punchy mayo-apple cider vinegar marinade, Grilled, and then chopped into Coleslaw. It’s amazingly good.
Remove any bruised outer leaves from the cabbage. Cut into quarters, leaving the core intact, and then slice into wedges about 3/4 to 1 inch thick.
In a bowl, whisk the mayonnaise with the apple cider vinegar until smooth and emulsified. Season to taste with kosher salt and black pepper . Combine the marinade and cabbage in the bowl, casserole dish, or large storage bag, making sure to evenly coat all sides of the cabbage in the marinade. Refrigerate for about 1 hour, or up to 1/2 day.Grill the cabbage on the first side until nicely charred, about 3 to 5 minutes , then flip and continue grilling until it’s crisp-tender and nicely blistered.
Once cool, remove the core from the cabbage wedges. Finely chop the cabbage and place it in a large serving bowl. Add the carrots, almonds, red bell pepper, and parsley, and toss well. Season to taste with more apple cider vinegar , kosher salt, and pepper. Serve warm or cold.
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