Ingredients

• 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

Instructions

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