Creamy Coleslaw With Boiled Dressing Recipe
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Ingredients : Creamy Coleslaw With Boiled Dressing Recipe
DRESSING
2 large eggs
3 tbsp sugar
1 1/2 tbsp all-purpose flour
1 1/4 tsp salt
1/2 tsp ground mustard
1/4 cup cider vinegar
1/4 cup water
1 tbsp butter or olive oil
3 tbsp cream or milk
COLESLAW
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)
1/2 green bell pepper. finely chopped (about
1/2 cup)
1/4 cup minced parsley
1 1/2 tsp celery seed
I teaspoon mustard seed
1/2 tsp coarsely ground pepper
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 1/4 cup cider vinegar; pour over the slaw ingredients and
toss.
Scanned by Sandy
Marcia Adams' Heirloom Recipes
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