Grilled Kimchi Coleslaw

½ cup refrigerated spicy napa cabbage kimchi 

¼ cup plus 2 Tbsp. Fresh Thyme avocado oil, divided 

3 Tbsp. unseasoned rice vinegar 

1 Tbsp. Fresh Thyme honey 

¼ tsp. Fresh Thyme fine sea salt 

1 (3½ to 4 lb.) head napa cabbage 

1 (2½ lb.) head red cabbage 

3 whole carrots, peeled 

1 red bell pepper 

4 green onions, thinly sliced 

1 Tbsp. Fresh Thyme sesame seeds, lightly toasted 

1. For dressing, in a mini food processor, place kimchi, ¼ cup avocado oil, rice vinegar, honey, and salt. Cover and process until smooth. Refrigerate until serving. 
2. Cut both heads of cabbage each into 4 wedges, cutting through the core. Wrap and reserve 2 napa cabbage wedges and 3 red cabbage wedges for another use. 
3. Preheat grill with a greased grill grate for direct cooking over medium-high heat (400°F). Brush surfaces of remaining 2 napa and 1 red cabbage wedges; carrots; and bell pepper with remaining 2 Tbsp. avocado oil. 
4. Place cabbage wedges on the grill grate, cut sides down. Add carrots and bell pepper. Grill vegetables for 6 to 8 minutes, turning occasionally or until cabbage wedges are charred, carrots are fork-tender, and bell pepper blisters. Transfer vegetables to a tray for 20 to 30 minutes or until completely cooled. 
5. Remove and discard core from cabbage wedges. Thinly slice cabbage wedges and transfer to a large bowl. Cut carrots lengthwise into thin strips; add to bowl. Remove seeds and stem from the bell pepper; thinly slice and add to bowl.  
6. Stir green onions and sesame seeds into dressing. Add dressing to cabbage mixture; toss to combine. Serve immediately or store tightly covered in the refrigerator up to 1 day. 

Each serving contains: 140 calories, 11 g fat, 1.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 210 mg sodium, 10 g carbohydrates, 3 g fiber, 6 g sugar, 2 g protein. Daily values: 0% vitamin D, 6% calcium, 6% iron, 8% potassium.