RECIPIES
GRILLED COLESLAW
Serves: 6-8
1 sm head of green cabbage, quartered
1 sm head of red cabbage, quartered
½ cup extra virgin olive oil
Kosher salt & freshly ground black pepper
2 lg carrots, peeled and grated
5 scallions, thinly siced
1 orange, zest and juice
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¼ cup red wine vinegar
Heat a grill over high heat, lightly brush the surface of the cabbage with 2 tbsp. of olive oil, season with salt and pepper to taste. Place the cabbage on the grill, cut side down, and grill until lightly charred (about 5 minutes). Turn the cabbage onto the other cut side and grill for another 5 minutes. Transfer to a cutting board. Once the cabbage is cool enough to handle, remove the core and slice remainder into 1/2 inch thick slices. In a large bowl, combine the sliced cabbage with carrots and scallions. Add the orange juice and zest, vinegar and remaining olive oil and toss to combine. Serve warm or chilled.
For additional suggestions, add this coleslaw to a pulled pork, paired with our 2013 Howell Mountain Cabernet, or to Mahi Mahi fish tacos with our 2020 Sauvignon Blac. Treat yourself to the perfect summer, Luau vibe.
MARCH 2021