Serves: 8
Total Calories: 252

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.

Nutritional Facts:

Serves: 8
Total Calories: 252
Calories from Fat: 223

More Recipes from the Weber's Big Book of Grilling Cookbook:
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Buttermilk Biscuits
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Chicken And Snow Pea Salad With Spicy Peanut Dressing
Chilled Cantaloupe Salad With Raspberry Vinaigrette
Confetti Salad
Couscous-Stuffed Tomatoes
Cucumber Salad With Toasted Sesame Seeds
French Green Lentil Salad With Mustard Vinaigrette
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Grilled Garlic Bread
Hail Caesar! Salad
Long Noodle And Bean Sprout Salad
Macaroni Salad With A Horseradish Kick
Mashed Sweet Potatoes With Grilled Onions
New Potato Salad
Old-Fashioned Creamy Coleslaw
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Steak And Tomato Salad
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