Just as Kesha once proclaimed that "The party don't start 'til I walk in," it's not a proper barbecue until the heart-attack-in-a-tub, mayo-smothered veggies make an appearance on the table.But forget the shop-bought stuff that makes you wade through white gunk before even one limp strip of carrot. Get with the programme and take a leaf out of Mississippi-born chef Brad McDonald's book (his actual book, Deep South), and treat your barbecue sides with the respect you give the stuff on the grill.
Macerate shredded cabbage and carrot in salt to soften before chucking in mayonnaise, buttermilk, paprika, and black pepper.Yep, it's actually that easy.RECIPE: Creamy Coleslaw