Alongside corn on the cob and potato chips, coleslaw is a near mandatory component of the traditional summer BBQ. While comprised of carrots and cabbage, most recipes are mayonnaise-heavy and not necessarily conducive to flitting around from one summer activity to the next. Chef Michael Chiarello’s lightweight version is packed with fresh summer flavors—from cilantro to orange juice—and is the perfect complement to (and less guilt-inducing than) a heartier main dish.
Read on for the recipe!
Still hungry? Check our more of our mouth-watering grilling recipes:
6 cups thinly sliced green cabbage (about ½ large head)
¾ cup coarsely chopped fresh cilantro
1 tsp coarse sea salt
¼ tsp freshly ground black pepper
¼ cup freshly squeezed lime juice, plus more if needed
2 tbsp freshly squeezed orange juice, plus more if needed
3 tbsp extra-virgin olive oil, plus more if needed
1. In a large bowl toss cabbage and cilantro with salt and pepper.
2. In a small bowl whisk together lime juice, orange juice, and olive oil.
3. Toss together slaw and dressing right before serving. Add more oil or citrus juice to taste, if necessary.