The American South is a hotbed for coleslaw. Typically served alongside pulled pork or barbecued ribs, every state and southern Nana has a coveted recipe. When compared, there are several standard components — cabbage, mayonnaise, acid and seasonings — but the commonality ends there and creative liberty takes over. The flavors in my slaw are bold, contrasting against the sweet, tender grilled cabbage. I prefer to serve it alongside chicken or as a topping to a burger — beef, turkey or vegetarian.
Preheat Grill for medium heat.
Line a rimmed baking sheet with aluminum foil.
Slice head of green cabbage into wedges, arranging on baking sheet.
Brush with olive oil.
Sliding the foil onto grates, grill cabbage until tender, about 30 minutes.
Place napa cabbage in a bowl, sprinkle with 1 teaspoon salt and let rest for 20 minutes.
Remove green cabbage from grill, letting cool.
Chop grilled cabbage, discarding the core, placing 4 cups in a large bowl.
Add salted napa cabbage, onion and green pepper.
Whisk mayo, vinegar, honey, additional 1 teaspoon salt, black pepper, oregano, paprika and coriander in a small bowl until well combined.
Fold cabbage, onion and green pepper into mayo mixture until coated.
Cover and refrigerate for one hour to settle.
Toss before serving.