Grilled Rainbow Slaw

This simple, veggie-filled slaw has so many delicious flavors enhanced by the grill and highlighted with a light and tangy dressing. Add it to the top of a bed of greens or toss some shrimp or fish on the grill with the vegetables for a complete meal.

Ingredients for Slaw:
1/2 head purple cabbage, thinly sliced
1/2 head green cabbage, thinly sliced
3 ears corn, husked
1 bunch radishes, ends removed
4 large carrots, peeled and sliced into thick sticks that won’t fall through grill grate
2 T olive oil
1 T garlic salt
Ingredients for Dressing:
3/4 c whole plain yogurt (Greek if you like a thicker consistency and tart flavor)
1 T apple cider vinegar
1 T vinegar
2 tsp Dijon mustard
1 T celery seeds
2 tsp salt
1 tsp pepper
2 cloves garlic, minced
1 cup fresh basil, torn
Directions:
1. Preheat a grill to medium high heat and toss corn, radishes and carrots in the olive oil and garlic salt. Grill for 3-5 minutes per side until you catch a good grill mark but vegetables don’t get soggy.
2. Meanwhile whisk dressing ingredients together (save basil until the very end).
3. Cut kernels off the corn cobs, chop the radishes and carrots into bite sized pieces and mix with the cabbage and dressing. Add basil at the end for serving.

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