By Traeger Kitchen
Add some smoke flavor to this cool and crunchy side dish. Carrots and cabbage are smoked over maple hardwood, then tossed in a light white wine vinegar and celery seed dressing.
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|1 Head||purple cabbage, shredded|
|1 Head||green cabbage, shredded|
|1 Cup||shredded carrots|
|2||scallions, thinly sliced|
|1 1/2 Cup||Mayonnaise|
|2 Tablespoon||white wine vinegar|
|1 Tablespoon||celery seeds|
|To Taste||kosher salt|
|To Taste||freshly ground black pepper|
When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
180 ˚F / 82 ˚C
Spread the purple and green cabbage and carrots in an even layer on a rimmed baking sheet.
1 Head purple cabbage, shredded
1 Head green cabbage, shredded
1 Cup shredded carrots
Place the pan on the grill grates. Close the lid and smoke for 20-25 minutes.
180 ˚F / 82 ˚C
Remove the baking sheet from the grill and transfer to the refrigerator immediately to cool, about 20 minutes.
While the cabbage is cooling, make the dressing: In a medium bowl, whisk together the mayonnaise, white wine vinegar, celery seeds, and sugar until smooth. Season with salt and pepper to taste.
1 1/2 Cup Mayonnaise
2 Tablespoon white wine vinegar
1 Tablespoon celery seeds
1 Teaspoon Sugar
To Taste kosher salt
To Taste freshly ground black pepper
Transfer the smoked cabbage and carrots to a large bowl. Pour the dressing over the vegetables and toss to coat well.
Transfer the slaw to a serving dish and garnish with the scallions. Enjoy!
2 scallions, thinly sliced
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