1. Prepare grill for direct cooking over medium heat. Slice onions crosswise using Simple Slicer on #2 setting; set one onion aside for later use. For slaw, cut carrots into julienne strips with Julienne Peeler. Combine onion, carrots, cabbage, vinegar, oil, caraway seeds, sugar, salt and black pepper in 13 x 10 x 2-in. (33 x 25 x 5-cm) disposable foil pan; toss to coat using Chef's Tongs. Cover pan tightly with heavy-duty aluminum foil. Place pan on grid of grill; grill, covered, 30-45 minutes or until cabbage is tender and liquid is evaporated, stirring occasionally.
2. Meanwhile, for brats, combine bratwurst, onion reserved from slaw, beer and peppercorns in (10-in./24-cm) Skillet. Cook, covered, over medium heat 8-10 minutes or until internal temperature of bratwurst reaches 160°F (71°C). Remove bratwurst from Skillet; discard beer mixture (see Cook's Tip).
3. As slaw is grilling, add bratwurst to grid of grill. Grill bratwurst, covered, 4-6 minutes or until grill marks appear, turning frequently with BBQ Tongs. Remove slaw and bratwurst from grill.
4. Prepare Mustard Sauce, if using. To serve, place one bratwurst in each bun; top with sauce, if desired, and slaw.

Yield: 6 servings

Nutrients per serving: (1 bratwurst, 2/3 cup/150 mL slaw): Calories 610, Total Fat 36 g, Saturated Fat 10 g, Cholesterol 65 mg, Sodium 1290 mg, Carbohydrate 48 g, Fiber 5 g, Protein 21 g

Cook's Tips: Whole black peppercorns can be substituted for the Peppercorn Medley, if desired.

For Mustard Sauce, combine 1/3 cup (75 mL) mayonnaise and 1 1/2 tsp (7 mL) Dijon Mustard Rub or prepared country-style Dijon mustard in (1-cup/250-mL) Prep Bowl; stir until well blended.

To keep grilled bratwurst warm, do not discard beer mixture after cooking in Step 2. Return grilled bratwurst to beer mixture in Skillet and keep warm over low heat.