
Mexican Chiles Toreados on the Arteflame Grill
Blistered Mexican Chiles Toreados grilled on the Arteflame for a smoky, spicy side dish with lime and soy sauce. Perfect for any BBQ or grilled feast.
Experience a twist on a classic side with this Grilled Crispy Coleslaw recipe, perfect for adding a smoky flavor to your backyard barbecue. Made on the Arteflame grill, this dish brings out the natural sweetness and tanginess of the coleslaw, transforming it into a warm, caramelized delight. Here's how to make it:
Preheat the Grill: Warm up your Arteflame grill to a medium-high temperature.
Prepare the Coleslaw: Spread the sliced cabbage mix evenly on the outer edge of the Arteflame grill, where the heat is less intense. This will allow for even caramelization without burning the cabbage.
Season: Sprinkle the sugar over the cabbage. Then, drizzle the apple cider vinegar and lime juice evenly across. Season with salt and pepper according to your taste.
Grill: Let the cabbage mix caramelize and sizzle for about 3-5 minutes. Halfway through, gently flip the cabbage to ensure even distribution of the seasonings and an equal caramelization on both sides.
Serve: Once the cabbage has softened and acquired a nice grilled texture, remove it from the grill. Serve it warm, either on top of a sandwich for a crunchy texture or as a unique side dish to complement your main course.
This Grilled Crispy Coleslaw is a fantastic way to elevate a traditional side dish, bringing smokiness and caramelization to the classic tangy crunch. Whether served as a side, topping, or standalone dish, it's perfect for any barbecue gathering. Enjoy and experiment with your own variations!
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