Blue Smoke
116 E 27th Street
New York, NY 10016
(212) 447 7733


Blue Smoke Cole Slaw
Chef Ken Callaghan of Blue Smoke-New York, NY
Adapted by


    Cole Slaw:
  • 2 pounds green cabbage, thinly sliced
  • 2 green bell peppers, quartered, seeded and sliced
  • 1 small white onion, chopped
  • 1 large carrot, grated
  • cup sugar
  • 4 teaspoons salt
    Slaw Dressing:
  • 1 Tablespoons sugar
  • 2 teaspoons dry mustard
  • 1 Tablespoon salt
  • teaspoon cayenne pepper
  • 2 teaspoons celery seed
  • 14 Tablespoons Champagne vinegar
  • 1 green apple, grated
  • onion, grated
  • 1 cup sour cream
  • 2 eggs

Combine sugar, dry mustard, salt, cayenne, celery seed, Champagne vinegar, green apple, onion, sour cream, and eggs in a double boiler and cook until thickened. Allow to cool.

Combine green cabbage, bell peppers, white onion, carrot, sugar and salt in a bowl. Transfer to a colander inside the bowl and refrigerate overnight, allowing the excess moisture to drain away.

Combine cole slaw ingredients with dressing and serve. This slaw will last at least 2-3 days.


   Published: June 2005