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Home > Restaurants > Recipes > Cole Slaw

Cole Slaw

Provided by: Chefs Michael Romano, Kenny Callaghan
Served at: Blue Smoke

  • Type of Dish: Sides
  • Servings: 4
  • Cuisine: American
  • Special Requests: Quick and Easy
  • Reader Rating: Write a Review

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2 teaspoons sugar
1 teaspoon dry mustard
Kosher salt and freshly ground black pepper
1/8 to 1/4 teaspoon cayenne pepper, or to taste
1 teaspoon celery seed
7 tablespoons champagne vinegar
1 cup sour cream
1 cup mayonnaise

2 pounds green cabbage, thinly sliced
2 green bell peppers, quartered, seeded, and sliced
1 small sweet white onion, finely diced
1 large carrot, peeled and grated
1 Granny Smith apple, grated with skin on


In a large mixing bowl, combine all the ingredients thoroughly.

The slaw can be served immediately, but it is much better, more melded and tender, if allowed to stand and tossed occasionally for 30 minutes to 1 hour.

For a very limp slaw, refrigerate several hours or overnight.

(Published 2002)

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