Grilled Napa and Raw Beet Slaw

2-3 beets, peeled and shredded

1 napa cabbage head

2-3 scallions, sliced thin 

1/2 teaspoon salt, or to taste

¼ teaspoon freshly ground pepper, or to taste

1 ½ teaspoons Dijon mustard 

3 tablespoons extra virgin olive oil 

3 tablespoons vinegar

1/4 cup chopped fresh parsley leaves

2 oranges, peeled and roughly chopped (including juice)

Cut napa in half lengthwise and drizzle with 1tbsp olive oil. Grill until slightly charred and wilted. Set aside to cool then slice thin crosswise

Peel and shred the beets. Place beets, cabbage and scallions in bowl.

In a jar with tight-fitting lid, add salt, pepper, mustard, olive oil and vinegar. Shake well, and pour over vegetables. Toss. If desired, marinate an hour or so.

Add parsley and oranges. Toss to combine, and serve.