Amish Creamy Coleslaw With Boiled Dressing

Like the title says, this is an awesome Amish recipe..We had this at a salad bar in Ohio and begged for the recipe.

• Ready In: 15 mins
• 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

1. In small saucepan, beat the eggs thoroughly; add the sugar, flour, salt and mustard.
2. Combine the vinegar and the water and beat into the egg mixture, then add the butter or oil.
3. 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.
4. When very thick, remove from heat and beat in cream or milk. Cool.
5. this can be made a day ahead and refrigerated.
6. In a large bowl, combine all of the coleslaw ingredients.
7. Add the cooled dressing and toss lightly to coat with the dressing.