Grill Marks the Spot
Coffee-Molasses Glazed Coleslaw Mix Grilled in Foil with Creamy Mayo-Sour Cream Drizzle
30 minutes
Serves 4
SideAmericanVegetarianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
American cookouts rarely see slaw hit the grill, but this side flips convention with a smoky coffee-molasses glaze and a tangy, creamy finish. You’ll learn the magic of balancing bitter, sweet, and char, all wrapped up in a trusty foil packet.
Equipment needed
- Grill
- Heavy-duty aluminum foil
Ingredients
Yield
4
Instructions
- 01Preheat your grill to medium-high (about 425°F).
- 02In a large bowl, whisk together olive oil, molasses, coffee, apple cider vinegar, smoked paprika, garlic powder, 1 teaspoon kosher salt, and black pepper until fully combined.
- 03Add the bagged coleslaw mix to the bowl and toss well to evenly coat.
- 04Tear off four large sheets of heavy-duty aluminum foil (about 16 inches long each). Divide the glazed slaw mix equally among the sheets, piling it in the center.
- 05Fold the long sides of foil over the slaw, then fold up the ends to seal. Use a fork to poke a few holes in the top of each packet for steam release.
- 06Place packets seam side up on the preheated grill. Grill, covered, for 10 minutes, then flip and grill for another 5-7 minutes. The slaw should be tender with some charred edges.
- 07While the packets grill, stir together mayonnaise, sour cream, lemon juice, honey, and the remaining 1/4 teaspoon kosher salt in a small bowl until smooth.
- 08Remove the foil packets from the grill and let them rest for 2 minutes before carefully opening.
- 09Transfer slaw to a serving platter or individual plates. Drizzle generously with the mayo-sour cream sauce and serve immediately.
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