This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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.
Serving size: about a cup
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|
|Total Carbohydrates 10g||4%|
|Dietary Fiber 3g||11%|
|Vitamin A 0%||Vitamin C 49%|
|Calcium 6%||Iron 4%|
|Vitamin K 90mcg||Potassium 200mg|