Tuesday, March 18, 2008

Tangy Coleslaw

Ingredients for slaw:
1 medium-sized head of cabbage
1 cup boiled dressing (recipe below*)
1 teaspoon celery seed
salt to taste

Ingredients for boiled dressing:
1 1/2 T flour
1 teaspoon dry mustard
1 T sugar
2 egg yolks, lightly beaten
pinch of cayenne pepper
1 1/2 T butter, melted
3/4 cup milk
1/4 cup vinegar
salt, to taste

Preparing the slaw:
Cut the cabbage in half, place in a bowl of cold water and refrigerate for 1 hour. Drain well.

Shred the cabbage finely, and add the boiled dressing and celery seed. Toss to mix well and season with salt.

Serves 4

* * * * * * *

Preparing the boiled dressing:
Combine the flour, mustard and sugar in a heavy-bottomed saucepan. Slowly add the egg yolks, cayenne pepper, melted butter, milk and vinegar.

Cook, stirring constantly, over low heat until thic kened and smooth. Season with salt.

May be made ahead. Cover and refrigerate until needed.

Makes 1 1/4 cups


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