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Tangy Coleslaw With Cooked Dressing

Tangy Coleslaw With Cooked Dressing recipe image
This coleslaw features shredded cabbage, carrots, and green peppers tossed in a rich, cooked dressing made with egg yolks, sour cream, and cider vinegar. The warm dressing, thickened with flour and seasoned with celery seed, creates a smooth, savory base that complements the crisp vegetables. It is a hearty side dish perfect for picnics or family dinners.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 328.2
Dietary: Vegetarian
Description
This coleslaw features shredded cabbage, carrots, and green peppers tossed in a rich, cooked dressing made with egg yolks, sour cream, and cider vinegar. The warm dressing, thickened with flour and seasoned with celery seed, creates a smooth, savory base that complements the crisp vegetables. It is a hearty side dish perfect for picnics or family dinners.
Ingredients
  • 1 tablespoon Flour
  • 1 tablespoon Sugar
  • 1 teaspoon Salt
  • 1/2 teaspoon Celery seed
  • 1 ds Pepper -- fresh-ground
  • 1/3 cup Cider vinegar
  • 1/4 cup Water
  • 1 teaspoon Yellow mustard
  • 1 tablespoon Grated onions
  • 3 egg Yolks -- beaten
  • 1/4 cup Margarine
  • 1 cup Sour cream
  • 1 cabbage Head -- shredded
  • 1/2 cup Shredded carrots
  • 1/4 cup Green peppers -- minced
Directions
  1. 1
    : jicama * Jicama is a Mexican vegetable root, the texture of a turnip or potato but with its own unique taste.
  2. 2
    Peel jicama and
  3. 3
    cut into strips about 1/2 by 3 inches long to
  4. 4
    serve with the coleslaw after it is prepared and chilled.
  5. 5
    Combine flour, sugar, salt, celery seed and pepper in pan.
  6. 6
    Stir in vinegar gradually.
  7. 7
    Add water, mustard and onion.
  8. 8
    Cook over medium heat, stir constantly.
  9. 9
    Cook until mixture thickens (don't undercook or it will have a starchy taste).
  10. 10
    Stir small amount into beaten egg yolks; stir egg yolk mixture into the hot mixture.
  11. 11
    Cook, stirring constantly for 1 to 1-1/2 minutes more.
  12. 12
    Add margarine and stir until thoroughly incorporated.
  13. 13
    Chill thoroughly.
  14. 14
    Fold in sour cream.
  15. 15
    Combine cabbage, carrots and green peppers (red peppers if you wish).
  16. 16
    Toss lightly to blend

Nutrition Facts

Servings 8

Amount Per Serving
Calories 328.2kcal
% Daily Value *
Total Fat 22.8g36%
Saturated Fat 10.7g54%
Cholesterol 31.8mg11%
Sodium 5085.3mg212%
Total Carbohydrate 31.3g11%
Dietary Fiber 8.2g33%
Sugars 10.0g
Protein 6.3g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beaten, blending, carrots, celery, cider, coleslaw, cooked, cream, dressing, flour, freshground, grated, green, head, margarine, mexican, minced, mustard, onions, pepper
Read it online: https://www.chefs-mate.com/recipe/tangy-coleslaw-with-cooked-dressing/