I’m not teasing you. I’m not. I’M NOT. It’s just that backyard barbecues are a normal thing around these parts, even in February. So if you are reading this from a colder part of the world, just think of the following recipe as something to put on your list for when warmer weather rolls back around.
To make this salad, you’ll need to fire up the grill and hire a grill master.
You’ll need a helper in the kitchen, too as you whip up the dressing.
A cold glass of lemonade topped with a fennel frond keeps the grill master cool and refreshed.
And an ocean view around sunset time won’t hurt either.
Happy Sustainable Sunday! All components of this lovely meal were locally sourced: sausage from When Pigs Fly Island Charcuterie, cabbage from KTA, fennel from Keauhou Farmer’s Market, lemons from the backyard, and sugar from Maui. Recipe for coleslaw is below.
Grilled Sweet and Sour Coleslaw with Fennel
serves 2-4 (This recipe can be easily doubled)
1/4 red cabbage
2 fennel bulbs with fronds attached
1 green onion
1 TBL olive oil
salt & pepper
1/3 cup balsamic vinegar
3 TBL sugar
1/3 cup olive oil
salt & pepper to taste
Cut fennel bulbs in half length wise, remove and discard stems but keep and set aside fronds. Cabbage quarter should be in a wedge-like shape, see photo above. Brush all sides of veggies with olive oil and sprinkle with salt and pepper. Place veggies on a hot grill for 3-4 minutes per side (just the 2 cut sides of the cabbage is fine) or until grill marks are present.
While the veggies are grilling, gather dressing ingredients and place in a small sauce pan over medium low heat for 4-5 minutes or until sugar dissolves, stirring constantly.
Chop green onion and about 1/2 cup of the fennel fronds and place in a salad bowl. Once they have cooled some, chop grilled veggies and add to bowl. Toss with dressing and served with some grilled sausages. Enjoy!