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Cole Slaw
Servings = 6 | Serving size =about a cup
This recipe can be multiplied by 2.
You can multiply this recipe, but you'll have a lot of Cole Slaw. Keeps abut 24 hours in the refrigerator.
| 1/4 tsp | celery seed |
| 1 Tbsp | all purpose white flour |
| 1/2 tsp | dry mustard |
| 1 1/2 tsp | granulated sugar |
| 1 | egg yolk |
| 1/8 tsp | cayenne pepper |
| 1/2 cup | 2% milk |
| 1/4 tsp | salt |
| 2 Tbsp | white wine vinegar |
| 1 small | head white cabbage |
Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender.
Blend on low while slowly adding the vinegar.
Transfer contents of blender to a sauce pan and heat over high heat whisking continuously. As the sauce heats check the temperature with a thermometer. When it reaches 140°F it will begin to thicken. Remove from the heat at 150° and continue whisk for about a minute while it cools.
Chill sauce in the refrigerator for at least 3 hours.
Add chilled sauce to the sliced cabbage. Stir until the cabbage is well coated.
Chill for another hour.
Nutrition Facts
Serving size: about a cup | Servings 6
Calories 51 | Calories from Fat 6
Amount Per Serving (% Daily Value)
Total Fat 1g (1%) | Saturated Fat 0g (1%)
Monounsaturated Fat 0g | Trans Fat 0g
Cholesterol 2 mg (1 %) | Sodium 131 mg (5 %)
Total Carbohydrates 10g (3%) | Sugars 6g
Dietary Fiber 3g (11%) | Protein 3g
Vitamin A 4% | Vitamin C 64 % | Calcium 9% | Iron 5%
Vitamin K 72 mcg | Potassium 335 mg | Magnesium 23 mg
"Cabbage: A vegetable about as large and wise as a man's head."
-Ambrose Bierce, Author
The refrigerator light goes on...
This recipe was made by returning to original cole slaw recipes which were custard based and not made with a jar of mayonnaise. There are lot of recipes in older cookbooks that can be good for you.