Grilled Red and Green Cabbage Slaw

• Nonstick vegetable oil spray
• 1/2 cup tarragon vinegar
• 1/2 cup sugar
• 1/2 cup vegetable oil plus additional for brushing
• 2 tablespoons Dijon mustard
• 1 tablespoon chopped fresh tarragon
• 1 medium head of red cabbage (about 1 3/4 pounds), quartered through core
• 1 medium head of green cabbage (about 13/4 pounds), quartered through core
• 1 bunch green onions (about 6), trimmed

1. Spray grill rack with nonstick spray.
2. Prepare barbecue (medium-high heat).
3. Whisk vinegar, sugar, 1/2 cup oil, mustard, and tarragon in medium bowl.
4. Season dressing with salt and pepper.
5. Brush cabbages and green onions with oil; sprinkle with salt and pepper.
6. Grill cabbages until dark grill marks form, 3 to 4 minutes per side.
7. Grill green onions until charred on 1 side, 2 to 3 minutes.
8. Transfer vegetables to work surface.
9. Chop green onions and cabbages; place in large bowl, discarding cores.
10. Add dressing; toss to coat.
11. Season slaw to taste with salt and pepper.

vegetable oil spray, tarragon vinegar, sugar, vegetable oil, mustard, tarragon, head of red cabbage, head of green cabbage, green onions

Taken from www.epicurious.com/recipes/food/views/grilled-red-and-green-cabbage-slaw-242744 (may not work)