“I have never had a slaw like this anywhere else. The dressing doesn’t have mayonnaise or oil, the cabbage is half charred and half raw, and it shouldn’t make any sense, but the com- bination of grilled cabbage and fresh cilantro just works. It’s a study in contrasts, and it’s so much more flavorful than you might expect.”
recipe 
yields
Serves 8
1 large head green cabbage
2 tablespoons neutral vegetable oil
2 bunches fresh cilantro leaves,
stems discarded, roughly chopped
1⁄2 cup honey
1 cup apple cider vinegar
1 tablespoon caraway seeds, toasted
1 tablespoon kosher salt
ingredients
steps
- Prepare a hot grill. Cut cabbage into quarters through the stem. Coat pieces with oil and grill until charred on the exterior but still very raw and hard on the inside, about 1 minute per side. Remove cabbage pieces from heat and rest until cool enough to handle. Cut out core and slice cabbage into quarter-inch ribbons. Add cilantro to a large mixing bowl along with cabbage.
- Combine honey, vinegar, caraway seeds, and salt in a small saucepan and bring to a simmer until salt is dissolved.
- Pour hot dressing over cabbage and cilantro mixture and combine thoroughly. Chill completely, at least 1 hour, and serve. This can be stored in the refrigerator, covered, for up to 1 day.
Date Published: 05.12.26
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Reprinted and adapted from:
New School Barbecue © 2026 by Evan LeRoy and Paula Forbes. Photography © 2026 by Matt Taylor-Gross. Reproduced by permission of Abrams. All rights reserved.
