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Dieterle puts typical Asian slaw to shame by amping up the flavor and grilling the cabbage.

This delicious play on Asian slaw is anything but the snoozy, sesame-oil-loaded summer snore. Instead of using raw cabbage, Dieterle grills hunks of Savoy, and then mixes it up with a simple Southeast Asian dressing.

Also see: Harold Dieterle Bought A Big Green Egg