Early Dutch Coleslaw

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READY IN: 42mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Dressing.
  • Combine eggs,vinegar,mustard,sugar,salt,celery seed and pepper in medium mixing bowl and beat until smooth; set aside.
  • Melt butter in heavy nonaluminum 1 1/2 quart saucepan over medium heat.
  • Stir in flour and cook, whisking constantly, about 3 minutes, reducing heat if necessary so flour does not brown.
  • Pour in milk and continue whisking until sauce begins to simmer.
  • Cook,whisking constantly, about 5 minutes.
  • Reduce heat to just below simmer, stir in egg mixture and cook until sauce thickens; do not boil or eggs will curdle.
  • Remove from heat and let cool;season to taste.
  • Transfer to container, cover and refrigerate up to 5 days.
  • For Coleslaw.
  • Combine cabbage,onion,pimiento,sour cream, celery,pepper and parsley in large mixing bowl and toss lightly.
  • Add dressing and toss again.
  • Season with salt and pepper to taste.
  • Cover and refrigerate 1 to 3 days.
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