Grilled Crunchy Coleslaw

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1/2 head red cabbage, cut into 4 wedges, leaving core intact so wedges hold together

2 tablespoons canola or vegetable oil

1 tablespoon sugar

Kosher salt and freshly ground black pepper

1 teaspoon finely grated orange zest

1 teaspoon Dijon mustard

1 tablespoon fresh orange juice

1/4 cup olive oil

1/4 cup chopped fresh parsley

1 green onion, chopped

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