Total Time
20mins
Prep 10 mins
Cook 10 mins

Ingredients Nutrition

Directions

  1. To make the dressing, in a small bowl, whisk the egg yolks until light in color, then add the sugar, mustard and Tabasco and whisk vigorously.
  2. In a medium saucepan over medium-low heat, melt the butter.
  3. Whisk in the flour to form a smooth paste and cook, whisking constantly, until fragrant, 1 to 2 minutes.
  4. Whisk in the water until smooth.
  5. Whisk the egg yolk mixture into the butter-flour mixture, reduce the heat to low and cook, stirring, until thickened, 2 to 3 minutes more.
  6. Add the vinegar and celery seed, bring to a simmer and cook, stirring, 1 minute more.
  7. Remove from the heat and let cool to room temperature.
  8. Mix in the sour cream, cover and refrigerate until ready to serve.
  9. In a large bowl, combine the cabbage and carrots and toss to mix.
  10. Add half of the dressing and toss to coat, adding more dressing as needed.
  11. Serve immediately, or cover and refrigerate for about 1 hour to let the flavors develop.
Most Helpful

5 5

This is the best coleslaw I've ever made and tasted! I used to think of coleslaw as something that just came on the side with a burger platter - but I never really cared for it until I was introduced to this recipe. It's not just flavoless cabbbage and mayo - this is fantastic!

4 5

This is the first time I have tried a cooked coleslaw dressing. The flavor was nice but it was a little thick for me. I'm glad I get to try new recipes like this! Thanks Mimi!