Amish Creamy Coleslaw With Boiled Dressing
photo by Jan in Lanark
- Ready In:
- 15mins
- Ingredients:
- 18
- Serves:
-
5-6
ingredients
-
DRESSING
- 2 large eggs
- 3 tablespoons granulated sugar
- 1 1⁄2 tablespoons all-purpose flour
- 1 1⁄4 teaspoons salt
- 1⁄2 teaspoon ground mustard
- 1⁄4 cup cider vinegar
- 1⁄4 cup water
- 1 tablespoon butter or 1 tablespoon olive oil
- 3 tablespoons cream or 3 tablespoons milk
-
COLESLAW
- 6 cups shredded cabbage (about 1 3/4 lbs)
- 1 large shredded carrot, about (3/4 cup)
- 1 celery, finely chopped (1/2 cup)
- 1 small onion, finely chopped (about 1/4 cup)
- 1⁄2 green bell pepper, finely chopped (about 1/2 cup)
- 1⁄4 cup minced parsley
- 1 1⁄2 teaspoons celery seeds
- 1 teaspoon mustard seeds
- 1⁄2 teaspoon fresh coarse ground black pepper
directions
- In small saucepan, beat the eggs thoroughly; add the sugar, flour, salt and mustard.
- Combine the vinegar and the water and beat into the egg mixture, then add the butter or oil.
- Cook over low heat, stirring constantly until thick, about 5-8 minutes. The mixture will be very lumpy looking (not to worry) beat it to smoothness.
- When very thick, remove from heat and beat in cream or milk. Cool.
- this can be made a day ahead and refrigerated.
- In a large bowl, combine all of the coleslaw ingredients.
- Add the cooled dressing and toss lightly to coat with the dressing.
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Reviews
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It's been decades since I started looking for the boiled dressing recipe for coleslaw that my grandmother made on the family farm in western Pennsylvania. Grandma passed away before I got her recipe, but one of my aunts told me she made it from a white sauce with eggs. Every recipe I tried did NOT measure up to the taste I remember until this one. I am overjoyed to serve it tonight. BTW, the Amish were our neighbors and we bought apples, cheese, vinegar, apple cider and baked goods from them, but I think the recipe was Grandma's own. Boiled dressing was widely used before store-bought mayo became widely available and most farm wives made some version of it. Thanks again for bringing back memories and helping me retrieve a long-lost family recipe.
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I am so happy to be the first to review this recipe- can't believe it's been up for almost 5 years without a review, and am embarrassed to say I have made it a few times and neglected to rate it. This is a truly Amish way of making dressing. I love the tanginess and the combination of ingredients. I'm making it today to have with spare ribs. Thanks grandma!
RECIPE SUBMITTED BY
I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...