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.

Everything is growing locally. So putting it to use.

An excellent condiment to many Hispanic foods, especially pupusas!

Was introduced to this by a friend and was so delicious I had to get the recipe! If you like slaw and Southwestern flavor, this is for you.

Feel free to add black beans and grilled corn to your slaw.

Slightly sweet, this slaw pairs nicely served on a crispy cod sandwich or as a sweet & savory side.

Here's a slaw without mayo. Healthy and most importantly yummy! Its tangy and sweet and thr flavour is perfectly balanced.

a wonderfully light salad thanks to the nappa cabbage. You could substitute green or red cabbage for the nappa, which will hold up better and last longer and into the following day.

Growing up I totally hated coleslaw, until I started making it myself in a totally non-traditional way. Great by itself, on Burgers, or, my personal favorite, on pulled pork tacos.