Blue Smoke Cole Slaw

Adapted by
June 2005


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
½ cup sugar
4 teaspoons salt
Slaw Dressing
1½ tablespoons sugar
2 teaspoons dry mustard
1 tablespoon salt
¼ teaspoon cayenne pepper
2 teaspoons celery seed
14 tablespoons Champagne vinegar
1 green apple, grated
½ onion, grated
1 cup sour cream
2 eggs


For the Cole Slaw

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. 

For the Slaw Dressing

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.

To Assemble and Serve

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