Coleslaw
Description
This International salad features Red cabbage, shredded 1 tablespoon Flour, Green cabbage, shredded 1 pn Cayenne, Red onion. It delivers aromatic, well-seasoned taste. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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DRESSING: 1/2 c Heavy
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cream 2 Egg yolks 1 tb Poppy seeds 1 1/2 ts Colman's dry mustard 1 tb Finely grated horseradish 1/4 c Sugar "It's made with an old-fashioned boiled dressing that coats the shredded vegetables well and stays nice for several hours without getting watery.
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Extra dressing will keep well; just
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cover and
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refrigerate ." SALAD:
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Combine the cabbage, onion, and carrot in a large bowl and
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refrigerate .
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In top of a double boiler off
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heat ,
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combine the yolks with the mustard, sugar, flour, cayenne, and salt.
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Whisk in the vinegar slowly to insure no lumps.
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Place over simmering water and cook, stirring, for 30 seconds.
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Stir in the
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cream and continue cooking over simmering water until thick, about 2 to 3 minutes, stirring constantly.
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Cool and add the poppy seeds and horseradish.
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Using about half the dressing, dress the cabbage.
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Add more if needed ~ you don't want the coleslaw to be too dry, but you don't want it swimming in dressing either
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 53.8kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 44.9mg2%
- Total Carbohydrate 12.6g5%
- Dietary Fiber 4.7g19%
- Sugars 6.6g
- Protein 2.3g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, cabbage, carrot, cayenne, cider, coleslaw, flour, green, international, kosher, onion, peeled, red, salad, salt, sea, shredded, simmering, sliced, tablespoon
