Grilled Purple Salad

grilled purple salad
Laurel Randolph
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 3 to 4 servings
Nutritional Guidelines (per serving)
328 Calories
8g Fat
62g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 328
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 312mg 14%
Total Carbohydrate 62g 22%
Dietary Fiber 14g 50%
Protein 10g
Calcium 241mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When the weather is nice we look for any excuse to fire up the grill. There's plenty of burgers, chicken, and sausage happening, but how about a grilled salad? A trip on the grill takes the mundane salad side dish to the next level, imparting a warm smokiness on tender-crisp vegetables. It's unexpectedly delicious, and pairs well with any kind of meat, fish, or poultry.

For this grilled salad, we took on a singular color palette: purple. The cabbage might be commonly called red and the potatoes might be commonly called blue, but this salad is purple through and through. A simple dressing with a kick of mustard and soy finishes the dish off nicely.

Try serving grilled purple salad with grilled garlic shrimp in the shell or your choice of grilled sausage.


  • 1 pound medium blue potatoes (halved)
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove (grated)
  • 1 teaspoon soy sauce
  • 1 teaspoon honey
  • 1/2 teaspoon dijon mustard
  • 1 pound purple carrots (tops removed)
  • 2 tablespoons extra-virgin olive oil
  • To Taste: kosher salt
  • To Taste: Freshly ground black pepper
  • 1/2 small head red cabbage (cut into 4 wedges)
  • 1 tablespoon fresh parsley (chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat a grill on low heat if you're using gas, or create an indirect heat section if you're using charcoal.

  3. Bring a medium pot of water to boil. Add the potatoes and cook for 8 to 10 minutes, or until almost done, but not quite tender. Drain completely and spread out on a towel, baking sheet, or cooling rack to let cool a bit and dry off.

  4. Meanwhile, make the dressing: in a small bowl, whisk together the lemon juice, garlic, soy sauce, honey, and dijon mustard until fully mixed. Set aside.

  5. Once the grill is hot, toss the carrots with 1/3 of the olive oil and season with salt and pepper. Position over indirect heat (if using charcoal) and close the grill. Cook for 10 minutes.

  6. Toss the cabbage in another 1/3 of the oil and season with salt and pepper. Turn the carrots on the grill and add the cabbage, Turn up the heat if you're using gas, or slide the veggies closer to the direct heat if you're using charcoal. Close the grill and cook for 4 to 5 minutes, or until the cabbage is lightly charred.

  7. Toss the potatoes in the remaining oil and season with salt and pepper. Flip the cabbage and add the potatoes to a hot section of the grill. Cook for 3 to 5 more minutes, flipping the potatoes halfway through. The potatoes should have grill marks and be cooked through.

  8. Remove all of the vegetables to a platter. Toss with the dressing and top with the parsley. Serve warm or room temperature.

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