Grill

Here, wedges of cabbage are marinated in a punchy mayonnaise-apple cider vinegar marinade, blistered on the grill, and then chopped into coleslaw. The result is a smoky, feisty, unique version of what reads on its face as standard coleslaw. It’s amazingly good both warm and cold (not many cole slaws can make that claim!), and can be made several days in advance. It’s right at home served alongside grilled meat or fish, or can easily slip into a starring role with some shredded chicken, flaky fish, or crumbled bacon mixed in.

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