|Elizabeth Karmel's Black-Tie Coleslaw
From Peace, Love and Barbecue
by Mike Mills and Amy Mills Tunnicliffe (Rodale, 2005)
Adapted by StarChefs.com
Elizabeth Karmel, creator of GirlsattheGrill.com, is a regular
on the barbecue competition circuit. She is known for fresh,
simple flavors and creative takes on old favorites (think
smoked catfish paté, smoked tomato salsa and blue cheese
coleslaw). The slaw is a nod to both creamy and vinegar-based
recipes; sour cream and crumbled blue cheese add richness
while a cider vinegar gastrique provides tang.
- 1 medium green cabbage, cored and shredded
- 1 large red onion, finely chopped
- 1/3 cup apple cider vinegar
- 3 Tablespoons superfine sugar
- 2/3 cup mayonnaise
- 2/3 cup sour cream
- 2 cups crumbled blue cheese
- Finely ground kosher salt
- Ground black pepper
Combine vinegar and sugar in a saucepan and bring to a boil.
Pour the hot dressing over cabbage and onion and let sit 15
minutes to wilt. Drain cabbage and onion well.
Combine the mayonnaise, sour cream, and blue cheese and stir
until creamy. Add to the cabbage and onions, season well with
salt and pepper and toss. Let sit at least 2 hours or overnight,
covered, in the refrigerator before serving. Adjust the seasonings
and add more cheese if necessary before serving.
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