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Coleslaw with creamy dressing

MyCookbook Recipe Database
MyCookbook Member: mytymyt
Recipe Category: Salad
Recipe Preparation Level: moderate
    3 T. all-purpose flour
    2 t. dry mustard
    1 t. salt
    1 T. sugar
    2 large eggs, lightly beaten
    6 T. white vinegar
    3/4 C. milk
    3 T. butter
    4 T. commercial sour cream

    for coleslaw:
    6 C. shredded green cabbage
    cold water
    1/2 C. grated carrots
    1/4 C. grated onions
    1 t. caraway seeds (opt.)

    For dressing:
    Whisk to combine all ingredients except sour cream in a non-reactive heavy saucepan. Cook over medium heat, whisking constantly, about 8 minutes or until mixture thickens. Remmove from heat and whisk in sour cream and let cool before using. This dressing will keep up to 4 days in the refrigerator.
    For slaw:
    Place cabbage in a large bowl and cover with cold water. Refrigerate at least 2 hours to crisp. Drain and dry well. Place in a non-reactive salad bowl and mix well with carrots, onions and optional caraway seeds. Toss with boiled dressing shortly before serving. Makes 6 servingss


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