Cole Slaw, from Blue Smoke Restaurant, NYC
Charlene
Source: New Yorker Magazine
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
directions
- 1
In a large mixing bowl, combine all the ingredients thoroughly.
- 2
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.
- 3
For a very limp slaw, refrigerate several hours or overnight.
Source: Char Wolfe
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