Serves: 6
Total Calories: 140

FOR THE DRESSING:
5 tablespoons mayonnaise
3 tablespoons cider vinegar
1 tablespoon Dijon style mustard
1 tablespoon lemon juice, fresh
2 teaspoons sugar, or more to taste
1 clove garlic, minced (optional)
2 teaspoons celery seeds
salt and freshly ground black pepper, to taste
FOR THE SLAW:
5 cups cabbage, packed shredded (about 1/2 medium head cabbage see note)
2 carrots, medium, peeled and shredded or julienned (see note)
1/2 green bell pepper, medium, stemmed, seeded and shredded (optional see note)
1 rib celery, medium, finely chopped (optional)

1. Prepare the dressing. Combine the mayonnaise, vinegar, mustard, lemon juice, 2 teaspoons sugar, the garlic (if using), and celery seeds in a small bowl and whisk to mix. Add salt and pepper and taste. Correct the seasoning, adding more salt, pepper, or sugar as needed the dressing should be highly seasoned.

2. Combine the cabbage, carrots, and bell pepper and celery (if using) in a large bowl. Add the dressing and toss to mix. The slaw is best served within 4 hours of making. Season with more salt and pepper just before serving.

Serves 6

Note: The quickest, easiest way to shred cabbage for coleslaw is to use the slicing disk of a food processor. Shred the carrot and the bell pepper (if using) on the shredding or julienne disk.

Nutritional Facts:

Serves: 6
Total Calories: 140
Calories from Fat: 83

More Recipes from the The Barbecue Bible Cookbook:
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Carrot And Pineapple Escabeche
Central Asian Pickles / Torshi
Dog's Nose Salsa / Nni Pec
Fiery Chile And Shallot Relish / Sambal Chobek
Georgian Pickles
Grilled Habanero Salsa
Grilled Pineapple Salsa
Guyanese Mango Fire Relish
Haitian Slaw / Pikliz
Lemongrass Sambal
Mango Achar
Mango-Mint Salsa
Mixed Vegetable Achar
Moroccan Shallot Relish
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Oaxacan-Style Guacamole
Onion Relish With Pomegranate Molasses
Onion-Cilantro Relish
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Pickled Onions / Cebollita
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Your Basic Slaw