When I think summer and BBQ, I think coleslaw. Even though it is yet to get warm in Arctic Chicago, I have been grilling at home on my stove top grill pan and serving coleslaw on the side. It's refreshing, cold and crunchy and the best accompaniment to the bold flavors of BBQ. Store bought is good, too and it runs pretty cheap. My butcher makes a great coleslaw but I often make my own for larger parties. There are a lot of different recipes for coleslaw so feel free to play around and tweak the recipe to your liking. This is just a classic base recipe to get you started.
1/2 head cabbage small
1 each carrot small
1 tablespoon fresh parsley finely chopped
2 each scallions (optional) finely chopped
1 each celery seed sprinkling, light
1 each salt sprinkling, to taste
1 each black pepper grindings, to taste
1 tablespoon granulated sugar
1 tablespoon cider vinegar
3 tablespoons mayonnaise
2 tablespoons half and half
Remove outer leaves of cabbage, core, and shred in 1/8 to 1/4 inch wide shreds with knife.
Peel and trim carrot. Grate on coarse side of grater. Combine with cabbage.
Sprinkle celery seed, salt, black pepper, and granulated sugar over cabbage mixture, tossing with fork to combine.
Sprinkle vinegar over mixture and toss again to mix.
Add mayonnaise and toss to mix.
Add half and half and toss to mix.
Turn slaw into covered storage container and refrigerate at least an hour or up to six hours before serving.