Grilled Red And Green Cabbage Slaw Food

GRILLED CRUNCHY COLESLAW

Steps:

• Preheat a grill. Place the cabbage wedges on a baking sheet, and drizzle with the vegetable oil on both sides. Sprinkle with sugar, salt, and pepper, and then toss to coat. Grill the cabbage for 4 minutes each side, or 8 minutes total, turning once or until the edges begin to wilt, but the bulk of the cabbage remains crunchy. Remove the cabbage from the grill and allow to cool a few minutes. Meanwhile, make the vinaigrette in a medium bowl by whisking the orange zest, Dijon mustard, and orange juice with the olive oil until it emulsifies. Add salt, and pepper, to taste. Chop the grilled cabbage, removing the core, and place in the bowl with the dressing. Add the parsley and green onion and toss to coat.

RED AND GREEN COLE SLAW

Steps:

• Shred both cabbages very fine. Toss together. Add sugar, lemon juice, and salt and toss again. Refrigerate or use immediately.

GRILLED SALMON TACOS WITH RED CABBAGE SLAW

Steps:

• Prepare the cabbage slaw. Put the cabbage, carrots, and scallions in a large mixing bowl.
• Add the Green yogurt, olive oil, lime juice, lime zest, garlic, cilantro, salt, cumin, and smoked paprika to a food processor. Blend it up until smooth, 30 seconds to 1 minute.
• Pour the Greek yogurt sauce over the cabbage mixture and toss everything together. Set aside or put in the fridge while you grill the salmon.
• Heat your grill or grill pan on medium high heat.
• Marinate the salmon in lime juice, olive oil, cumin, smoked paprika, and a generous shake of salt and pepper as the grill heats up. When the grill or grill pan is hot, spray with a little oil and place the salmon skin side up, diagonally on the grates. Cover and cook for 5 to 8 minutes, possibly a little more, depending on the thickness of the fish.
• Flip the salmon and cook skin side down for another 1 to 2 minutes.
• Heat up the corn tortillas directly on the grill, a gas stove burner, or in a cast iron pan.
• Flake the salmon a bit with a fork and put a few pieces on each tortilla.
• Add some slaw, avocado slices, fresh herbs, and a generous squeeze of lime juice.