Tastes of Summer 2002: Barbecue


  Cole Slaw

The Chef
MICHAEL ROMANO AND KENNY CALLAGHAN of Blue Smoke

Servings
Serves 4.

Ingredients
Dressing:
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

Slaw:
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

Cooking Instructions
Instructions



Best With
Romano and Callaghan's Baby Back Ribs, "Pit" Beans and Potato Salad.

 

 
 
   
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