Grilled Coleslaw Beet Kraut Mustard

Grilled Coleslaw w/ Beet Kraut & Mustard

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Grilled Cabbage Coleslaw with Beet Kraut & Mustard

Makes 6 Servings

Grilling the cabbage you put in your homemade coleslaw adds flavor and color while softening the texture.

Grilled Cabbage Coleslaw with Beet Kraut & Mustard
  • 1 small head Green Cabbage
  • 1 small head Red Cabbage
  • ½ cup Midori Farm Beet Kraut (could substitute another high quality Sauerkraut)
  • 1 tbsp Dijon Mustard
  • 1/4 cup Toasted Pistachios, lightly chopped
  • 2 tbsp Apple Cider Vinegar (we used Alpenfire Orleans Style)
  • 2 tsp Honey or Agave Nectar
  • Salt & Pepper to taste



Core the cabbage heads & separate them into cup-shaped whole leaves.

Grill the cabbage leaves until tender. Chop them into thin strips.

Toss the cabbage strips with all the other ingredients in a large bowl.

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