Chunky BBQ Sauce:

1/4 Cup drained, canned pineapple, coarsely chopped
1/4 Cup chopped red onion
1 Tablespoon brown sugar
1 1/2 Teaspoons balsamic vinegar
1/2 Cup mild BBQ sauce

1. Combine pineapple, onion, 1 Tbsp. brown sugar and vinegar in small saucepan. Cook on high for 2-3 minutes or until liquid is syrupy. Stir. Reduce heat to medium. Add the BBQ sauce. Cook and stir for 1 minute. Set aside.

2. Combine 2 Tbsp. brown sugar, steak seasoning and chili powder in small bowl – rub onto steaks

3. Heat grill to medium. Place wood chip foil package on one side of grill directly on coals or burner. Place steaks to side of foil packet and not directly over the foil packet or direct flame. Grill covered about 20-24 minutes for medium rare.

4. Carve across the grain into thin slices. Serve with the chunky pineapple BBQ sauce.

Cooks Tips:

To make the wood chip packet, tear a 12-inch square of heavy duty aluminum foil. Place 1 cup of dry hickory wood chips into center of foil. Fold the foil over the chips several times into a tight, small bundle. Pierce the top of the foil bundle several times with a fork.

James Purviance, author of Weber’s Way to Grill:The step-by-Step Guide to Expert Grilling (Oxmoor House, 2009) offers these simple steps for grilling ease.

Set up two or three heat zones, with a hot side and a cold side. “This way you are not locked into one heat if things aren’t going right,” Purviance says.

Oil the food, not the grill. The food will be less likely to stick, and you will use less oil. Allow sufficient pre-heat time to get the grilling surface nice and hot.

Keep the lid closed. That keeps the grate hotter for searing foods, prevents flare-ups because less air is getting in to fuel the flame ad traps some of the smoke to better flavor the food.

And new this year from the folds at Weber-Stevens Products Co. is an emailed recipe of the week. You can sign up at webernation.com.

-Susan M. Setasky, Detroit Free Press

A common tool in any barbecue arsenal, the mop is used to baste meat while it’s on the grill or smoker. The mop looks like a miniature floor mop, and is essentially a cotton-string head on a handle, so it’s easy to make your own! This mop has the added bonus of having a removable head for easier washing.

Here’s a step by step how to: BBQ Mop

Many American families will forego the traditional summer vacation travel this year and spend more time than ever making home-spun fun in the sun at the backyard barbecue. But if your version of barbecuing involves the same old fare and familiar flavors, it’s time to spice up your old standby.

Here are some simple ways to add just the right amount of sizzle and style to any standard backyard barbecue.

Create a Fun Toppings Bar
Americans love familiar fare, but it’s important to infuse your own style. Add a toppings bar to make ordinary barbecue staples like burgers and steaks a little more extraordinary. Stock your toppings bar with all of the usual suspects, like ketchup and mustard and be sure to include a variety of out-of-the-box toppings to spice things up.

Chili, hummus, mango salsa, horseradish and caramelized onions are a few options that add an extra kick. Also, try incorporating new twists on traditional favorites. Lea & Perrins new Thick Classic Worcestershire sauce offers the flavor you crave from original Worcestershire in a sauce that’s now thick enough for dipping and topping and perfect for adding a flavor boost to any grilled food.

Infuse the Flavor In Advance
Marinating your meat ahead of time is a simple step you can take to boost flavor in a big way. Consider the following steps to create a marinade that’s simple and sure to satisfy. Combine a half cup of Lea & Perrins’ traditional Worcestershire Sauce, three tablespoons of olive oil or vegetable oil, one-fourth teaspoon salt, and three tablespoons Heinz Balsamic Vinegar in a baking dish or plastic bag and pour it over your meat. Marinate in the refrigerator for about 30 minutes.

You can also add flavor in advance with a variety of flavorful rubs. Many grill jockeys massage their meat with a spicy rub, while others content themselves with a light sprinkling. Whether you massage it in or sprinkle on top, these savory spice rubs have the ability to transform ordinary grilled meat into a barbecue of distinction.

Hit a Home Run with Savory Side Dishes
Offer an array of summer sides as yet another way to tantalize the taste buds. Consider a grilled vegetable medley over couscous or cut sweet potatoes grilled in foil with a touch of brown sugar and apple butter. For fruit inspired sides, fresh pineapple and a barbecue pit make a perfect pair. Or, place halved mangoes, peaches, plums, or apricots flesh-side down on an oiled grate until they look caramelized and serve with a scoop of ice cream. By offering a variety of sides, you’re appealing to various palates and creating a grilling extravaganza everyone will enjoy.

Turn up the Heat with Open-Fire Cooking
An open flame barbecue pit is a sure-fire way to unleash flavor. With a little know-how, even a novice can cook creatively at the open-fire barbecue. Begin the fire at least two to three hours in advance so the coals are sufficiently hot. The cooking fire can be built in a portable charcoal grill, a fire ring, or simply a trench dug in the ground. Top it with a piece of wire mesh or create a cooking grate with the metal grid from your existing grill.

Because the food absorbs flavor from the smoke below, you’ll want to use a good-smelling hard wood such as hickory, white oak, mesquite, or fruit woods. The key is to create a low bed of coals so that you don’t overcook the meat or cook it too fast. Also, keep in mind cooking on an open flame takes a bit more time and patience, so the best tip is to simply slow down, relax and enjoy!

Keep it Fun with Flavors for Everyone
The backyard barbecue is as much about family time as it is about the food. Be sure to include flavorful options that everyone in the family will enjoy. To lure the kids, try grilling pre-cooked meatballs and offer toothpicks and pasta sauce for dipping. Or, change up their typical hot dog by serving it wrapped in a tortilla shell with melted cheese and diced tomatoes. For the adults, add an element of interest to burgers and steaks with options such as Greek-style lamb burgers or grilled London broil sandwiches. Whatever you decide, just be sure to keep it interesting and fun for everyone.

Not only are hamburgers and steaks the two most popular foods for grilling, according to research conducted by the Hearth, Patio & Barbecue Association, but beef is also one of the most versatile kinds of food to grill.

Grilling beef offers endless opportunities to create a variety of delicious and flavorful dishes — from mouthwatering kabobs to tender baby back ribs and juicy steaks. Yet many outdoor chefs stick with foods that are most familiar to them.

Whether you’re new to the grill or just want to “beef up” the options in your recipe box, the good news is that beef is available in so many economical, simple-to-grill cuts that it’s easier than you might think to impress your family and friends, and to add some sizzle to your summer meals.

“With beef, outdoor chefs have a lot of different options from which to choose to create delicious and interesting grilled meals all summer long,” says Genie Nicholas, culinary development manager at SUPERVALU. “In addition, with more people opting to cook at home because of the economy, grilled beef provides one of the easiest ways to enjoy a restaurant-quality meal at home, at an affordable price.”

Tongs up! Tips for grilling beef with confidence

* Help is just around the corner:
You don’t have to know everything about beef to try something new on the grill. You just need to know where to look. Many grocery stores have sections in the meat department stocked with varieties of beef specially cut for grilling, along with easy cooking instructions right on the packages.

* Expand your repertoire:
With a little experimentation, you can discover many ways to create a memorable meal of grilled beef that is sure to delight your family and friends. So, if you’ve never ventured beyond cheeseburgers, try a skirt steak marinated and served fajita-style. If you always grill steak, try preparing it in new ways, such as in beef kabobs or as the main component in a crisp steak salad.

* The right ingredients:
Great chefs know the importance of starting with the freshest, highest quality beef. Look for premium beef, such as USDA Choice Angus Beef, at your local grocery store.

* Liven it up:
Even with less tender cuts of beef, there are lots of ways to create a delicious meal. Adding kosher salt or a variety of spices to grilled beef 10 minutes before grilling is an easy way to enhance the natural flavor. Or use a marinade for additional flavor and tenderness.

* Not too hot:
Most beef cuts should be placed 3 to 6 inches from the heat source and cooked over medium heat. Thicker cuts should be placed farther away from the heat to prevent the outside from getting cooked too fast, before the inside reaches the desired doneness.

* Perfect doneness:
An instant-read thermometer inserted horizontally is the best judge of beef perfection. The National Cattlemen’s Beef Association advises cooking steaks to 145 F for medium rare or 160 F for medium, and to always cook burgers to at least 160 F.

* Savor the juices:
Resist the temptation to flatten or pierce the meat while grilling, or the flavorful juices will be lost.

Here’s a grilled beef recipe so easy it can make even a novice outdoor chef look like a pro. This colorful entree features boneless sirloin and ready-made marinade sauce, simplifying prep time so you can relax and get to the table faster. It’s one of many easy-to-prepare beef recipes available at www.StockmanAndDakota.com.

Grilled Teriyaki Beef Kabobs

Prep time: 15 minutes plus marinating
Grill time: 7 to 9 minutes
Amount: 4 servings

Ingredients:
1 (1 1/2 pound) Stockman & Dakota Boneless Sirloin Steak
1 red bell pepper, cut into 24 chunks
3/4 cup Culinary Circle Shanghai Five Spice Teriyaki Marinade & Dipping Sauce
16 chunks fresh pineapple
8 wooden skewers, soaked in water 30 minutes
Cooked rice, optional

Directions:
Trim the fat off the steak; cut into 24 cubes. Place steak, peppers and marinade into a reclosable food storage bag and seal. Toss to coat. Place in refrigerator and marinate a minimum of 45 minutes or up to overnight.

Preheat the grill to medium heat. Thread three beef, three pepper and two pineapple chunks onto skewers in desired pattern.

Place skewers on the grill. Cook, turning occasionally, 7 to 9 minutes or until desired doneness is reached (145 F for medium rare, 160 F for medium). Additional marinade may be brushed on during grilling, if desired. Remove from the grill. Serve kabobs over cooked rice, if desired.

Here are some simple ways to add just the right amount of sizzle and style to any standard backyard barbecue.

Create a Fun Toppings Bar
Americans love familiar fare, but it’s important to infuse your own style. Add a toppings bar to make ordinary barbecue staples like burgers and steaks a little more extraordinary. Stock your toppings bar with all of the usual suspects, like ketchup and mustard and be sure to include a variety of out-of-the-box toppings to spice things up.

Chili, hummus, mango salsa, horseradish and caramelized onions are a few options that add an extra kick. Also, try incorporating new twists on traditional favorites. Lea & Perrins new Thick Classic Worcestershire sauce offers the flavor you crave from original Worcestershire in a sauce that’s now thick enough for dipping and topping and perfect for adding a flavor boost to any grilled food.

Infuse the Flavor In Advance
Marinating your meat ahead of time is a simple step you can take to boost flavor in a big way. Consider the following steps to create a marinade that’s simple and sure to satisfy. Combine a half cup of Lea & Perrins’ traditional Worcestershire Sauce, three tablespoons of olive oil or vegetable oil, one-fourth teaspoon salt, and three tablespoons Heinz Balsamic Vinegar in a baking dish or plastic bag and pour it over your meat. Marinate in the refrigerator for about 30 minutes.

You can also add flavor in advance with a variety of flavorful rubs. Many grill jockeys massage their meat with a spicy rub, while others content themselves with a light sprinkling. Whether you massage it in or sprinkle on top, these savory spice rubs have the ability to transform ordinary grilled meat into a barbecue of distinction.

Hit a Home Run with Savory Side Dishes
Offer an array of summer sides as yet another way to tantalize the taste buds. Consider a grilled vegetable medley over couscous or cut sweet potatoes grilled in foil with a touch of brown sugar and apple butter. For fruit inspired sides, fresh pineapple and a barbecue pit make a perfect pair. Or, place halved mangoes, peaches, plums, or apricots flesh-side down on an oiled grate until they look caramelized and serve with a scoop of ice cream. By offering a variety of sides, you’re appealing to various palates and creating a grilling extravaganza everyone will enjoy.

Turn up the Heat with Open-Fire Cooking
An open flame barbecue pit is a sure-fire way to unleash flavor. With a little know-how, even a novice can cook creatively at the open-fire barbecue. Begin the fire at least two to three hours in advance so the coals are sufficiently hot. The cooking fire can be built in a portable charcoal grill, a fire ring, or simply a trench dug in the ground. Top it with a piece of wire mesh or create a cooking grate with the metal grid from your existing grill.

Because the food absorbs flavor from the smoke below, you’ll want to use a good-smelling hard wood such as hickory, white oak, mesquite, or fruit woods. The key is to create a low bed of coals so that you don’t overcook the meat or cook it too fast. Also, keep in mind cooking on an open flame takes a bit more time and patience, so the best tip is to simply slow down, relax and enjoy!

Keep it Fun with Flavors for Everyone
The backyard barbecue is as much about family time as it is about the food. Be sure to include flavorful options that everyone in the family will enjoy. To lure the kids, try grilling pre-cooked meatballs and offer toothpicks and pasta sauce for dipping. Or, change up their typical hot dog by serving it wrapped in a tortilla shell with melted cheese and diced tomatoes. For the adults, add an element of interest to burgers and steaks with options such as Greek-style lamb burgers or grilled London broil sandwiches. Whatever you decide, just be sure to keep it interesting and fun for everyone.

Literally soaked in flavor, marinated foods are undeniably delicious. But did you know that marinating also makes your grilled foods safer?

Anyone who loves the delectable flavor of hot-off-the-grill foods has probably heard that cancer-causing substances — such as heterocyclic aromatic amines (HAAs or HCAs) — form when the proteins in red meat, pork, poultry and fish react to the high heat of grilling and when fat drips off the meat and produces smoke.

But the researchers aren’t just pouring water on our coals; they’re coming up with solutions, too. Chemists at Kansas State University found that marinating meat for an hour in spice blends can reduce the formation of HCAs by 80 percent or more. They credit the antioxidant properties of spices with this change. Other researchers suggest that marinades may buffer the heat that causes the problematic chemical reaction, or that a combination of sugar, oil, and acidic ingredients decreases the carcinogenic compounds.

Not that you need a scientific reason to marinate. Savvy grillers know marinating improves flavor and the process isn’t labor-intensive. You can make your own signature marinades, or rely on the guaranteed results of quality mixes.

If you’re looking for a healthy choice, Simply Organic offers a flavor-rich line of organic marinade mixes that include Zesty Herb Marinade, Steak Marinade and Garlic and Herb Marinade. They even offer the smoky flavor of mesquite — minus the hazards of grilling smoke — in their Mesquite BBQ Marinade.

For safe and delicious grilling with marinades:

* Choose lean cuts of meat, which will drip less and produce less smoke. Trim excess fat.

* Prick the surfaces of meats with a fork before marinating to allow flavors to penetrate.

* Marinate foods in the refrigerator — not on the counter — in a glass, plastic, or stainless steel pan.

* Keep in mind that marinades that have been used for raw meat, poultry or seafood need to be cooked thoroughly before eating. So don’t baste with them during the last few minutes, don’t dip your finger in the pan to taste and don’t use the leftover marinade for sauce without cooking it first.

* Consider cooking meats in the microwave for a minute or so before placing them on the grill. Discard any juice that’s produced during microwaving. Use tongs or a spatula, rather than forks, to reduce drips when turning foods on the grill.

* Cook over medium (rather than high) heat to avoid charring foods. Let flames settle down before cooking over coals or wood, and turn the temperature down to medium on a gas grill. If you do char a portion of the food, cut off that section before serving.

* Flip those burgers. Again. They’ll cook faster (and produce fewer HCAs) if you turn them often.

* Consider other options, too, like soy burgers and soy hot dogs, portobello mushrooms and other vegetables. These foods don’t have the same potential to produce harmful substances that can result from unsafe cooking procedures — but they’re delicious when marinated nonetheless!

Here’s a favorite recipe so simple, yet so delicious, from the kitchen of Chef Kendall McFarland, research and development manager at Simply Organic:

Mediterranean Pasta Salad

Ingredients:

4 cups cooked pasta
1/2 cup extra virgin olive oil
1 package of Simply Organic Steak Marinade Mix

Directions:

In a large bowl, toss the pasta with the olive oil and the Steak Marinade Mix. Serve as a warm or cold side dish.
Add olives, cheese or other vegetables if desired.

Staying with the same marinade for the complete meal, Chef Kendall also has this tasty recipe:

Tarragon Encrusted Salmon

Ingredients:

4 tablespoons softened butter
2 tablespoons lemon juice
1 package Simply Organic Steak Marinade Mix
1 to 1 1/2 pounds salmon steak — minimum of 1-inch thick

Directions:

Preheat grill. In a small bowl blend butter, lemon juice and Steak Marinade. Lay salmon on grill using a fish grill plate, skin side down. Spread a thin layer of butter mixture on steaks. Grill eight to 10 minutes or until salmon is just flaky.

Serve with sliced fresh tomatoes as a garnish.

Your Roadtrip Grill LXE is a mobile gourmet studio. You can display your grilling brilliance anywhere.

Prep: 5 minutes
Total: 25 minutes

Ingredients

Serves 4

* 1 1/2 pounds top sirloin steak
* 2 teaspoons coarse salt
* 1 teaspoon dry mustard
* 4 teaspoons cracked black pepper (more if you want)

Directions

1. Heat grill to medium-high.
2. Rub salt, pepper and mustard on both sides of the steak
3. Lightly oil grates with a paper towel dipped in vegetable oil and place steak on grill; cover grill and cook to desired doneness (about 8-10 minutes per side or 135 degrees on an instant-read-meat-thermometer for medium-rare).
4. Remove from grill; cover with foil, and let rest for 10 minutes.

Americans love hamburgers … that’s a fact. An estimated 1.5 billion pounds of ground beef become those favored burgers cooked at home each year. Whether it’s gas versus charcoal, with cheese or without, every burger fan has a different opinion about what makes the perfect patty.

But there’s one thing most burger enthusiasts agree on. According to a national consumer survey from The Beef Checkoff, 90 percent of people enjoy their burger cooked to medium (160 F) doneness or higher. However, some home chefs and grillmasters are using unsafe methods for checking when a burger is done, like cutting into them with a knife, squishing them with a spatula, or just making an educated guess.

Dave Zino, executive director of the Beef and Veal Culinary Center at the National Cattlemen’s Beef Association, suggests a better method for checking your burgers to ensure a juicy, flavorful and safe result.

“Don’t waste time with guesswork and techniques that can affect the quality of your burger,” Zino says. “Use an instant-read meat thermometer each and every time to make sure you’re cooking ground beef to 160 F. It’s the only sure-fire way to achieve the doneness most people prefer while also ensuring a safe meal.”

No matter the hamburger preference, the beef industry is dedicated to providing consumers with healthy and nutritious food. Steps taken at every segment of the beef production chain — from pasture to plate — ensure the safest product possible. However, there still are many opportunities for consumers to improve food safety in their own kitchens, and making sure your ground beef is cooked to 160 F is just one of them.

“Whether I am at work as a professional chef or in my home kitchen, food safety is always a part the recipe,” Zino says.

Try Chef Dave’s tips to ensure your burgers are safe and savory this summer:

* Keep beef refrigerated, even when thawing it. Don’t leave beef out at room temperature.

* Wash your hands thoroughly with soap and warm water before and after making patties or preparing any other foods.

* Avoid cross-contamination by keeping raw and ready-to-eat foods separate. Think ahead when at the grill or stove and have a clean plate ready for cooked meat.

* Insert an instant-read meat thermometer sideways into the center of the patty. Always cook burgers to an internal temperature of 160 F.

* Have leftover burgers? Refrigerate cooked foods no later than two hours after cooking.

For more information, tips and recipes for making your burger the best, visit: www.BeefItsWhatsForDinner.com/safesavoryat160.

Classic Beef Cheeseburgers
Makes four servings. Preparation and cooking time: 25 to 30 minutes

Ingredients:

1 1/2 pounds ground beef
2 teaspoons steak seasoning blend
4 hamburger buns, split
4 slices cheese (such as Cheddar, American, Swiss, etc.)
4 lettuce leaves
4 tomato slices

Toppings:
Ketchup, mustard, onion slices, pickles

Directions:

1. Combine ground beef and steak seasoning in large bowl, mixing lightly but thoroughly. Lightly shape into four 3/4-inch thick patties.

2. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160 F, turning occasionally. About two minutes before burgers are done, place buns, cut sides down, on grid. Grill until lightly toasted. During last minute of grilling, top each burger with cheese slice.

3. Line bottom of each bun with lettuce leaf; top with tomato slice, burger, and toppings, as desired. Close sandwiches.

Cook’s Tip: To prepare on stovetop, heat a large nonstick skillet over medium heat until hot. Place patties in skillet; cook 12 to 15 minutes until instant-read thermometer inserted horizontally into center registers 160 F, turning occasionally.

Cook’s Tip: Other popular burger toppings include grilled or caramelized onions, blue cheese, bacon, sauteed mushrooms and barbecue sauce.

Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Hot dogs, hamburgers and pork ribs aren’t the healthiest eats in the bunch, especially if getting fit for the summertime is a priority. You won’t have to compromise these good ol’ grilling favorites at your next barbecue if lighter substitutions are made elsewhere.

“Incorporating healthy, flavorful side dishes is key when you’re serving copious amounts of barbecued meat,” says Chef Steven M. Simpson, Culinary Director at The International Culinary School at The Art Institute of Michigan. “What I like to do is take an old favorite like coleslaw that’s typically drenched in a mayonnaise dressing and modify it to create a light, refreshing alternative.” For example, Simpson makes an Asian-inspired coleslaw with several kinds of Chinese cabbages, oranges, carrots and red onion with a light dressing of orange juice, ginger and a dash of canola oil.

He also advises keeping different types of oils and vinegars on tap to make vinaigrettes, which serve as a good substitute for the heavier cream and mayonnaise dressings typically found in pasta and potato salads.

Another tip is to experiment with salad greens. “You can liven up a humdrum salad by switching out your standard iceberg or romaine lettuce with chicory, dandelion greens, Belgian endive, Bibb lettuce, watercress or arugula,” Simpson says. “Not only are these darker greens more flavorful, but they also tend to be much higher in vitamins and minerals.”

An advocate for homegrown foods and spices, Simpson utilizes herbs and various vegetables like lettuce, zucchini, tomatoes, cucumbers, beans and chili peppers from his own backyard. “When planting a garden, choose foods that you eat frequently and enjoy because if all goes well, you’ll have an abundance of them.”

If gardening isn’t your cup of tea, then Simpson suggests buying produce and meats from your local farmers market, as it’s the next best thing.

Grilling fresh meats and produce isn’t just for special occasions. According to the Propane Education & Research Council, 63 percent of parents say that barbecuing or grilling outdoors is the most fun way for a family to eat dinner together during the summer months. And facilitating family bonding isn’t the only benefit. Cooking on a grill can help food retain nutritional value if cooked properly.

Simpson cooks almost everything on the grill — potatoes, summer squash, zucchini, sweet potatoes, greens, salmon and eggplant, just to name a few. “Aside from oil, salt and pepper, I don’t do too much to the foods I grill. It’s a flavorful and simple way to preserve the integrity of the organic products, whether bought or homegrown,” he says.

“The beauty of eating in the spring and summertime is that there is so much variety to choose from. My best advice is to keep it simple, refreshing and light, and enjoy the natural flavors of the food just as they are,” he adds.

To see what else is “cooking” at The Art Institutes system of schools check out www.artinstitutes.edu/nz.

Asian Coleslaw
Recipe courtesy of chef Steven M. Simpson, culinary director at the International Culinary School at the Art Institute of Michigan

Yields 6 cups
Serving Size 3/4 cup
8 Servings

Ingredients:

2 cups Napa cabbage,shredded
2 cups bok choy, baby bok choy, Savoy or other cabbage, shredded
1/2 cup red cabbage, shredded
1 carrot, julienned
1 red bell pepper, julienned
1/4 cup red onion, julienned
1/4 cup freshly squeezed orange juice
1 teaspoon freshly grated ginger
Rice vinegar (unseasoned) to taste
1/4 cup canola, sunflower or soybean oil
2 tablespoons toasted sesame oil
Salt and pepper to taste
2 tablespoons toasted sesame seeds
12-15 orange, grapefruit or tangerine segments (can substitute canned mandarin oranges)

Preparation:

1. Combine cabbages, carrot, red pepper and red onion into a large mixing bowl and toss together.
2. In a separate bowl whisk orange juice, canola and sesame oils together. This is a broken vinaigrette so it will need to be whisked immediately prior to dressing the coleslaw.
3. Add salt and pepper to dressing and taste. If you would like a more tart dressing you can add rice vinegar to adjust the acidity.
4. Combine 2/3 of the dressing with the slaw mixture. You just want to coat the cabbage; it will release some moisture as it sits. If needed, add the remaining dressing.
5. Check the seasoning again and transfer the coleslaw to the serving dish.
6. Garnish with the citrus segments and toasted sesame seeds.