Is it really a summer party if there’s no slaw? For many of us, no. Whether you prefer classic cabbage-based — or any one of the imaginative takes incorporating broccoli, carrots or other fresh vegetables — slaw is a staple of summer celebrations, bookended between the main course (always grilled or barbecued) and a sweet treat for dessert. Still, slaw doesn’t get the same love from guests, or the cook — all too often, it’s a store-bought side thought on a table of otherwise homemade specialties. (I’ve done this myself — guilty as charged.) But if you’ve ever tried homemade, you probably know it’s light years better than anything you will find at the store. And do you know how easy it is to make?

Every day this week, I’ll be sharing the Fourth of July menu I plan on serving to family and friends for the holiday next week. I’ll cover sides, dessert, and a show-stopping main. Oh, and I’ll share my favorite barbecue sauce, because no summer party is complete without a signature sauce.

This coleslaw recipe is a riff on the classic, and it’s just as easy to prepare, combining shredded cabbage with onion in a creamy sauce lightened with red wine vinegar and a touch of whole-grain mustard. You can slice the cabbage yourself, or buy it ready to go at the market. One warning: make a big batch. Every time I serve this for a party, it goes quickly.

CRISP AND CREAMY COLESLAW

20 minutes. Serves 10 to 16

1/4 cup plus 2 tablespoons whole-grain mustard

2 tablespoons red wine vinegar

1 teaspoon chopped garlic

1 teaspoon celery seeds

1 teaspoon fine sea salt

Freshly-ground black pepper

1 1/2 cups mayonnaise

1 red onion, thinly sliced lengthwise

3 pounds shredded cabbage

Chopped chives, for garnish

In a large bowl, whisk together the mustard, vinegar, garlic, celery seeds, salt, several grinds of pepper, and mayonnaise until well-combined to form the dressing. Fold in the sliced onion, tossing to coat the onion completely. Add the cabbage, tossing to coat evenly. Transfer the slaw to a serving bowl and garnish with chives. The slaw is best made a few hours before serving to give the flavors time to marry. Cover and refrigerate until ready to serve. The slaw will keep for up to 4 days.

Note: From Noelle Carter.