Coleslaw With Boiled Dressing
- Total Time
- 15 minutes, plus 1 hours' refrigeration
- Rating
- Notes
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Ingredients
Yield:Serves 8
- 1medium to small head green cabbage
- 1½tablespoons flour
- 1teaspoon dry mustard
- 1tablespoon sugar
- Pinch of cayenne
- 1½tablespoons butter
- 2egg yolks
- ¾cup milk
- ¼cup cider vinegar
- Salt to taste
- 1teaspoon celery seed
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
81 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 3 grams protein; 300 milligrams sodium
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.
Powered byPreparation
- 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
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Cooking Notes
Carajo
This is the good, old fashioned dressing that I remember my grandmother making. I've also used it for potato salad.
lisatrout
This is a tart and sweet and perfectly balanced classic potato salad. My new go-to.
Carajo
This is the good, old fashioned dressing that I remember my grandmother making. I've also used it for potato salad.
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