Coleslaw With Boiled Dressing
Published July 8, 2006
- Total Time
- 15 minutes, plus 1 hours' refrigeration
- Rating
- Comments
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Ingredients
1 medium to small head green cabbage
1 ½ tablespoons flour
1 teaspoon dry mustard
1 tablespoon sugar
Pinch of cayenne
1 ½ tablespoons butter
2 egg yolks
¾ cup milk
¼ cup cider vinegar
Salt to taste
1 teaspoon celery seed
Nutritional analysis per serving (8 servings)
9 grams carbs; 44 milligrams cholesterol; 81 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 2 grams fiber; 300 milligrams sodium; 3 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the cabbage in half through the core. Place in a bowl of cold water and refrigerate for 1 hour.
- Step 2
Make the dressing by mixing together the flour, mustard, sugar and cayenne in a heavy saucepan. Add the butter and melt over low heat. Whisk in the yolks. Quickly add the milk and vinegar and whisk until combined. Stir until the mixture coats the back of a spoon. Season with salt. Transfer to a bowl and chill.
- Step 3
Drain the cabbage. Cut in half again, core and thinly slice. In a large bowl, combine the cabbage, dressing and celery seed. Season to taste with salt and more celery seed if desired.
Private Notes
Comments
This is the good, old fashioned dressing that I remember my grandmother making. I've also used it for potato salad.
This is a tart and sweet and perfectly balanced classic potato salad. My new go-to.
This is the good, old fashioned dressing that I remember my grandmother making. I've also used it for potato salad.