This is an easy creamy slaw recipe that goes well with various American-style BBQs, and since we're in high BBQ and grilling season, I thought it a good time to share.

I call it a Thousand Island Slaw because the flavors mimic that sweet tangy savory creamy flavor of Thousand Island dressing. It's my eldest daughter's favorite slaw, which she requests whenever we make fried or roasted chicken or barbecue - she loves to snack on leftovers later in the day.

And I am all about whatever gets my family happily munching on raw veg.

Add some celery seeds (just about 1/4 to 1/2 teaspoonful), and it's great on a Reuben, too.

When you're selecting heads of cabbage, always check for tightly packed leaves and high density of water content. A good way to check for the latter is to pick up a few of the same size and select the one that's heaviest for that size. This means the cabbage is fresh and still has a lot of its original water content.