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
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|
|1/8 tsp||cayenne pepper|
|1/2 cup||2% milk|
|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.
Serving size: about a cup
|Calories 51||Calories from Fat 6|
|% Daily Value|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 10g||3%|
|Dietary Fiber 3g||11%|
|Vitamin A 4%||Vitamin C 64%|
|Calcium 9%||Iron 5%|
|Vitamin K 72 mcg||Potassium 335 mg|
|Magnesium 23 mg|