We took the irresistible toppings from a wedge salad—namely bacon and blue cheese dressing—and added them to coleslaw. The cabbage goes onto the grill in wedges to pick up smoky char, then is chopped for the slaw.

This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary test

40 mins
45 mins
Serves 8 (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Cook bacon in a skillet over medium, stirring often, until crisp, 10 to 12 minutes. Drain on a paper towel–lined plate.

  • Preheat grill to medium-high (about 450°F). Spray cut sides of cabbage with cooking spray. Grill, uncovered, until charred and tender, 2 to 3 minutes per side. Transfer to a cutting board, and coarsely chop. Transfer to a large bowl. Add bacon, tomatoes, and scallions.

  • Stir together blue cheese, mayonnaise, oil, vinegar, pepper, and salt in a small bowl. (Mixture will look curdled.) Drizzle over cabbage mixture; toss to coat. Serve immediately.

Nutrition Facts

163 calories; fat 12g; saturated fat 2g; protein 6g; carbohydrates 13g; fiber 6g; sugars 6g; sodium 248mg.