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Ingredients:

FOR THE DRESSING:
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon cider vinegar
1 teaspoon celery seeds
kosher salt
freshly ground black pepper

1 head green cabbage (about 2 pounds), trimmed, quartered, cored and sliced very thin
1 cup coarsely shredded carrot

TO MAKE THE DRESSING: In a large bowl whisk together the dressing ingredients, including salt and pepper to taste.

Add the cabbage and carrot to the dressing and mix well. Cover with plastic wrap and refrigerate for 1 to 24 hours. Serve cold or at room temperature.


From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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