Mustard Slaw

When summer barbecues mean you are smoking or otherwise grilling slabs of pork, chicken, or beef, you want something bright to balance all that richness and smoke. This mustard slaw, created by the award-winning barbecue and grilling expert, cookbook author, lecturer, and TV host Steven Raichlen, is perfect for any grilling occasion. The tangy Dijon mustard, vinegar, and hot sauce in the dressing ensure the slaw is packed with bright, punchy flavors that cut through the fattiness of barbecued meats. A bit of sugar tempers the impact of the vinegar, and the aromatic celery seeds give it a bit of herbal crunch.

Slaw — or coleslaw; the terms are used interchangeably — became a popular side for smoked meats after it first started appearing on tables in America in the 19th century. The tart, tangy dressing cuts through the rich, fatty meats from the barbecue, while the cabbage gives the meal a nice fresh crunch. You'll find there are regional preferences for coleslaw much like those for types of barbecue; Memphis slaw in Tennessee includes chopped green bell pepper, while the slaw in Lexington, North Carolina, uses ketchup instead of mayonnaise in the dressing.

This slaw holds well for a couple of hours when refrigerated or at room temperature, and the mayonnaise-free dressing means it won't go bad sitting out at a barbecue or cookout. It's also ideal for taking to a potluck or any family-style feast.

You can use red or green cabbage (or a mix of both) for this slaw; both kinds work well here. If you are pressed for time, purchase shredded cabbage and carrots at the store, then mix up the dressing and toss everything together to combine. It's a nice way to whip up a flavorful side dish in just minutes, and make hosting a barbecue that much easier.