Steps

• Step 1

  When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  180 ˚F / 82 ˚C

  Super Smoke

• Step 2

  Spread the purple and green cabbage and carrots in an even layer on a rimmed baking sheet.

  Ingredients

  • 1 Head purple cabbage, shredded

  • 1 Head green cabbage, shredded

  • 1 Cup shredded carrots

• Step 3

  Place the pan on the grill grates. Close the lid and smoke for 20-25 minutes.

  00:25

  180 ˚F / 82 ˚C

  Super Smoke

• Step 4

  Remove the baking sheet from the grill and transfer to the refrigerator immediately to cool, about 20 minutes.

• Step 5

  While the cabbage is cooling, make the dressing: In a medium bowl, whisk together the mayonnaise, white wine vinegar, celery seeds, and sugar until smooth. Season with salt and pepper to taste.

  Ingredients

  • 1 1/2 Cup mayonnaise

  • 2 Tablespoon white wine vinegar

  • 1 Tablespoon celery seeds

  • 1 Teaspoon sugar

  • To Taste kosher salt

  • To Taste freshly ground black pepper

• Step 6

  Transfer the smoked cabbage and carrots to a large bowl. Pour the dressing over the vegetables and toss to coat well.

• Step 7

  Transfer the slaw to a serving dish and garnish with the scallions. Enjoy!

  Ingredients

  • 2  scallions, thinly sliced