Directions

1. If you own a mandoline, shred half a head of white cabbage and a few large carrots. Or go to your local grocery store and buy a bag of Dole's preshredded cabbage-and-carrot mixture. No, it's not cheating; it's just common sense.

2. To make the dressing, grab a mixing bowl and add a cup of Hellmann's (or Best Foods) mayonnaise, 2 tablespoons of some sort of white vinegar (try rice-wine vinegar), a dollop of Dijon mustard, a teaspoon of sugar, and salt and pepper to taste. And then, most of all, add a tablespoon of celery seed (not salt but seed). It'll set your slaw apart from everyone else's.

3. Add cabbage mixture to dressing, toss till evenly coated, and refrigerate for an hour or more until ready to eat.

4. Serve with—or on top of—everything that comes off your grill.