Warm Grilled Kale Coleslaw

Ingredients:

• 1 medium head red cabbage, cut into 8 wedges (leave the core in to prevent each wedge from falling apart)
• 2 tbsp. rapeseed or vegetable oil
• 1 tbsp. sugar
• 2 tsp orange zest + 2 tbsp orange juice
• 2 teaspoons Dijon mustard
• 1/3 cup olive oil
• 0.5 cup chopped parsley
• 2 green onions, chopped

Preparation:

1. Preheat the grill to medium heat. Place the cabbage wedges on a baking sheet and drizzle both sides with vegetable oil. Sprinkle with sugar, salt, and pepper, and toss to coat. Grill the cabbage until the edges begin to wilt but the rest remains crisp, 3-4 minutes per side. Remove from the grill and let cool slightly.
2. Meanwhile, prepare the vinaigrette. In a medium bowl, combine the orange zest and juice, mustard, and olive oil and whisk until emulsified. Season with salt and pepper to taste. Shred the fried cabbage, discarding the core, and add to the bowl with the dressing. Sprinkle with parsley and green onions and toss to combine.