Creamy coleslaw with boiled dressing

5 To 6

Ingredients

Quantity Ingredient
2 larges Eggs
3 tablespoons Sugar
1½ tablespoon All-purpose flour
1¼ teaspoon Salt
½ teaspoon Ground mustard
¼ cup Cider vinegar
¼ cup Water
1 tablespoon Butter or olive oil
3 tablespoons Cream or milk
6 cups Shredded cabbage; (about 13/4 pounds)
1 large Shredded carrot; (about 3/4 cup)
1 Celery stalk; finely chopped, (about 1/2 cup)
1 small Onion; finely chopped, (about 1/4 cup)
½ Green bell pepper. finely chopped; (about 1/2 cup)
¼ cup Minced parsley
1½ teaspoon Celery seed
1 teaspoon Mustard seed
½ teaspoon Coarsely ground pepper

Directions

DRESSING

COLESLAW

In a small saucepan, beat the eggs thoroughly,' add the sugar, flour, salt, and mustard Combine the vinegar and the water and beat into the egg mixture, then add the butter or oil. Cook over low heat, stirring constantly until thick, about 5 to 8 minutes. The mixture will become very lumpy-looking (not to worry),' beat it to smoothness. When very thick, remove from the heat and beat in the cream or milk. Cool. (This can be made a day in advance and refrigerated.) In a large bowl, combine all of the coleslaw ingredients. Add the cooled dressing and toss lightly to coat with the dressing. NOTE lf you'd rather not make a boiled dressing, you can make a reasonable substitute by combining I cup commercial mayonnaise, /2 cup sugar, and ¼ cup cider vinegar; pour over the slaw ingredients and toss.

Scanned by Sandy Marcia Adams' Heirloom Recipes Posted to recipelu-digest by Ron West <rwwest@...> on Feb 27, 1998

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