Creamy Classic Coleslaw

Creamy coleslaw is the cool, crunchy counterpoint to a hot, rich burger. This version balances mayonnaise with apple cider vinegar and a touch of sugar, and celery seed gives it that classic deli flavor. Salting the cabbage briefly before dressing draws out excess water, so the slaw stays creamy instead of turning soupy as it sits.

Serve it on the side or pile it right on a BBQ bacon burger or a crispy fried chicken sandwich for crunch.

1. Shred the cabbage. Quarter and core the cabbage, then slice it very thinly with a sharp knife or mandoline, or use a food processor's slicing disc.
2. Salt and drain. Toss the cabbage and carrots with 1 teaspoon salt in a colander set over a bowl. Let sit for 20 to 30 minutes to release water.
3. Squeeze dry. Rinse briefly if it tastes too salty, then squeeze handfuls of the vegetables or press them in a clean towel to remove as much liquid as possible.
4. Make the dressing. In a large bowl, whisk the mayonnaise, vinegar, sugar, mustard, celery seed, pepper and grated onion until smooth.
5. Combine. Add the cabbage and carrots and toss until evenly coated.
6. Taste. Adjust with more salt, vinegar or sugar to taste.
7. Chill. Cover and refrigerate for at least 30 minutes, or up to a few hours, before serving. Toss again just before serving.

• Don't skip the salting step. It keeps the slaw from turning watery, especially if you make it ahead.
• Shortcut. A 14 to 16 oz bag of coleslaw mix works in place of the cabbage and carrots.
• Keep it cold. Mayo-based salads shouldn't sit out more than 2 hours, or 1 hour above 90°F. At a cookout, set the bowl over ice.
• Storage. Refrigerate leftovers and eat within 3 to 4 days. It softens over time but stays tasty.

Approximately 170 calories per serving. This is an estimate.