Directions:
- Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat).
- Whisk vinegar, sugar, 1/2 cup oil, mustard, and tarragon in medium bowl. Season dressing with salt and pepper.
- Brush cabbages and green onions with oil; sprinkle with salt and pepper.
- Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on 1 side, 2 to 3 minutes. Transfer vegetables to work surface.
- Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 968.79 Kcal (4056 kJ) | ||
| Calories from fat | 441.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.03g | 75% | |
|---|---|---|---|
| Cholesterol | 86.59mg | 29% | |
| Sodium | 137.4mg | 6% | |
| Potassium | 758.36mg | 16% | |
| Total Carbs | 133.1g | 44% | |
| Sugars | 95.88g | 384% | |
| Dietary Fiber | 14.22g | 57% | |
| Protein | 10.73g | 21% | |
| Vitamin C | 166.8mg | 278% | |
| Iron | 4.2mg | 23% | |
| Calcium | 245.2mg | 25% | |
| Amount Per 100 g | |||
| Calories | 223.55 Kcal (936 kJ) | ||
| Calories from fat | 101.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.31g | 75% | |
|---|---|---|---|
| Cholesterol | 19.98mg | 29% | |
| Sodium | 31.71mg | 6% | |
| Potassium | 174.99mg | 16% | |
| Total Carbs | 30.71g | 44% | |
| Sugars | 22.12g | 384% | |
| Dietary Fiber | 3.28g | 57% | |
| Protein | 2.48g | 21% | |
| Vitamin C | 38.5mg | 278% | |
| Iron | 1mg | 23% | |
| Calcium | 56.6mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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