Creamy Coleslaw With Boiled Dressing Recipe
Servings: 5
Ingredients
- 2 lrg Large eggs
- 3 Tbsp. Sugar
- 1 1/2 Tbsp. All-purpose flour
- 1 1/4 tsp Salt
- 1/2 tsp Grnd mustard
- 1/4 c. Cider vinegar
- 1/4 c. Water
- 1 Tbsp. Butter or possibly extra virgin olive oil
- 3 Tbsp. Cream or possibly lowfat milk
- 6 c. Shredded cabbage, (about 13/4 pounds)
- 1 lrg Shredded carrot, (about 3/4 c.)
- 1 x Celery stalk, finely minced, (about 1/2 c.)
- 1 sm Onion, finely minced, (about 1/4 c.)
- 1/2 x Green bell pepper. finely minced, (about 1/2 c.)
- 1/4 c. Chopped parsley
- 1 1/2 tsp Celery seed
- 1 tsp Mustard seed
- 1/2 tsp Coarsely grnd pepper
Directions
- In a small saucepan, beat the Large eggs thoroughly,' add in the sugar, flour, salt, and mustard Combine the vinegar and the water and beat into the egg mix, then add in the butter or possibly oil. Cook over low heat, stirring constantly till thick, about 5 to 8 min. The mix 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 possibly lowfat milk. Cold. (This can be made a day in advance and refrigerated.) In a large bowl, combine all of the coleslaw ingredients. Add in 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 c. commercial mayonnaise, /2 c. sugar, and 1/4 c. cider vinegar; pour over the slaw ingredients and toss.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 5 servings | |
| Calories 144 | |
| Calories from Fat 58 | 40% |
| Total Fat 6.55g | 8% |
| Saturated Fat 3.22g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 666mg | 28% |
| Potassium 291mg | 8% |
| Total Carbs 17.73g | 5% |
| Dietary Fiber 2.9g | 10% |
| Sugars 11.51g | 8% |
| Protein 4.64g | 7% |
