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Fourth of July, 2006
True Blue Barbecue

Peace, Love and Barbecue by Mike Mills and Amy Mills Tunnicliffe (Rodale, 2005)
Elizabeth Karmel's Black-Tie Coleslaw
From Peace, Love and Barbecue by Mike Mills and Amy Mills Tunnicliffe (Rodale, 2005)
Adapted by

Yield: 4-8 Servings

Elizabeth Karmel, creator of, 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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  •    Published: June 2006
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