Here's a pretty progressive recipe from [surprise!] the Better Homes & Garden Barbecue Book (c)'65 for one snazzy slaw:Blue Cheese Slaw
6 cups shredded cabbage
2 tablespoons chopped pimento
2 tablespoons chopped green onion tops
1/2 cup dairy sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1/2 teaspoon sugar
1 4-ounce package blue cheese, crumbled (1 cup)
Combine cabbage, pimento, and onion tops. Chill thoroughly. Mix together remaining ingredients; chill. Pour over cabbage and toss slightly. If desired [why oh why?], garnish with slices of hard-cooked egg and Bologna ruffles [I skipped the ruffles]. Makes 4 to 6 servings.
This slaw was fierce and fabulous - just like the 60s. I wonder if all this 'chill' time allotted really translates to 'have another cocktail while you wait' time. Merely venturing a guess...