Instructions: Whenever we grill, my husband makes the coleslaw, which hes refined through the years. When chef Emeril Lagasse offered up an almost exact recipe on his Food Network TV show a few years back, you couldnt wipe the smug grin off my husbands face.

To give the recipe a Mexican spin, substitute lime juice for the lemon juice and cilantro for the parsley. Then mix in a teaspoon or so of crushed cumin seeds.

1 medium head cabbage, sliced thinly
2 rounded tablespoons chopped red onion
1/2 cup chopped fresh parsley
1/2 cup plus 2 tablespoons mayonnaise
3 tablespoons 1 percent milk
1 tablespoon freshly squeezed lemon juice, or to taste Salt and freshly ground pepper

Place the sliced cabbage, chopped red onion and chopped parsley in a large bowl. Thin the mayonnaise with the milk, and stir in the lemon juice. Pour mixture over the cabbage, add salt and pepper, and mix until thoroughly combined.

If you make the coleslaw ahead, hold off salting it until just before serving.

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