Recipe by grandma2969
Like the title says, this is an awesome Amish recipe..We had this at a salad bar in Ohio and begged for the recipe.
Top Review by Jan in Lanark
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!
- 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
- 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 See How It's Made
- 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.