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
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.
Servings: 6 | Serving size: about a cup
Cooking Time: 30 Minutes | Chilling time: 4 hours
You can multiply this recipe, but you'll have a lot of Cole Slaw. Keeps abut 24 hours in the refrigerator.
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 to whisk for about a minute while it cools.
Chill the 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
Amount Per Serving
Calories 60 | Calories from Fat 14 |
% Daily Value |
Total Fat 1.5g | 0% |
Saturated Fat 0.5g | 3% |
Monounsaturated Fat 0.5g | |
Trans Fat 0g | |
Cholesterol 30mg | 11% |
Sodium 135mg | 6% |
Total Carbohydrates 10g | 4% |
Dietary Fiber 3g | 11% |
Sugars 6g | |
Protein 3g |
Vitamin A 0% | Vitamin C 49% |
Calcium 6% | Iron 4% |
Vitamin K 90mcg | Potassium 200mg |