Instructions: Choose a cabbage with fresh, crisp, firmly packed leaves; the head should be heavy for its size.

In a large bowl, add cabbage, onion, bell pepper, carrot, and celery. Mix to combine.

In a small saucepan, combine vinegar, mustard, ketchup, sour cream, mayonnaise, salt, and cayenne pepper. Bring to a boil, whisking frequently. Pour over cabbage mixture. Add sugar, and stir to combine. Cover with plastic wrap, and chill.

This recipe yields 20 servings.

Comments: Derived from the Dutch words for cabbage ("kool") and salad ("sla"), coleslaw is the perfect accompaniment to outdoor cooking. Its refreshing mix of cabbage and creamy dressing offsets the heat and spices of barbecued meat, and its one of the main ingredients in Memphis pulled-pork sandwiches. Like most slaws, this one tastes even better the next day.

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