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Episode 408: Barbecue Takes Flight

Grilled Coleslaw

This recipe is used with St. Louis Turkey Ribs in Project Fire Episode 408: Barbecue Takes Flight


Grilled Coleslaw

Recipe Notes

  • Yield: Serves: 6 to 8


  • 1 small whole green cabbage
  • 1 small whole purple cabbage
  • Extra virgin olive oil
  • Coarse salt (sea or kosher)
  • Freshly and coarsely ground black pepper

For the dressing:

  • Coarse salt (sea or kosher)
  • Freshly and coarsely ground black pepper
  • 1/2 teaspoon celery seed
  • 1 to 2 tablespoons light brown sugar, or to taste
  • 1/4 cup red wine vinegar, or more to taste
  • 1/2 cup extra virgin olive oil

Recipe Steps

1: Trim off any blemished leaves from the heads of cabbage and core. Slice each cabbage into wedges, using bamboo skewers to hold them together. Place on a rimmed baking sheet. Brush each wedge (cut sides) with olive oil and season with salt and pepper. Repeat on the other side.

2: Set up your grill for direct grilling and heat to medium-high. Brush or scrape the grill grate clean and oil it well. Arrange the cabbage wedges, cut sides down, on the grate. Grill for 3 to 4 minutes per side, or until the outside shows some char but the inside is still raw and crisp. Let cool, then thinly slice the cabbage.

3: In the meantime, make the dressing: In a large bowl, combine the salt, pepper, celery seed, brown sugar, and red wine vinegar. Whisk to dissolve the salt, then slowly whisk in the olive oil. Taste for seasoning, adding more salt, pepper, sugar, or vinegar to taste. Stir in the sliced cabbage, coating with the dressing. Can be chilled or served at room temperature. Cover and refrigerate any leftovers for up to 1 day.

Recipe Tips

Our thanks to the sponsors of Project Fire Season 4:

Crowd Cow
Kalamazoo Grill Nomad Grill
Start N Grill Workman Publishing

Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2022 Barbacoa, Inc. Photos by Chris Bierlein