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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"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.

Vinegars

For the most part I have specified what type of vinegar to use in a specific recipe.

Vinegar is almost always made from wine (or any alcoholic beverage) by fermenting the alcohol with acid, thereby producing bacteria. So, apple cider vinegar comes from just that and white vinegar comes from clear grain alcohol.

Most recipes call for white or red wine vinegar. Purchasing better quality vinegars is important to making your recipe great. Less expensive vinegars are produced in large vats, often in a day or two. More complex vinegars are made over time in much the same fashion as making wine, using oak casks and prolonged fermentation and aging.

You will see herbed vinegars on the market (like tarragon vinegar). These are simply vinegars that have been steeped with herbs or infused with other flavors.

Cole Slaw

Servings = 6 | Serving size =about a cup

Cooking Time = 30 Minutes

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 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.