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  • Creamy Coleslaw

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    Creamy Coleslaw
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 c. very finely shredded green cabbage
    • 4 x green onion, thinly, sliced
    • 2 x tender stalks celery, thinly, sliced
    • 1 lrg carrot, finely, diced, or possibly, julienned
    • 1/2 x bulb fennel, thinly, shaved
    • 1/2 x sweet red pepper, thinly sliced Dressing
    • 1/3 c. Homemade Salad Dressing, (recipe follows), or possibly, light, mayonnaise
    • 1/3 c. light lowfat sour cream
    • 1 Tbsp. each Dijon mustard, and, cider, vinegar
    • 2 tsp granulated sugar
    • 1/2 tsp celery, or possibly, mustard, seed
    • 1/2 tsp each salt and pepper Homemade Salad Dressing
    • 1/2 c. granulated sugar
    • 1 Tbsp. all purpose flour
    • 1 tsp dry mustard
    • 1/2 tsp salt
    • 1 pch turmeric
    • 1 x egg yolk
    • 1/2 c. cider vinegar
    • 1/2 c. lowfat milk
    • 2 tsp butter

    Directions

    1. In large bowl, toss together cabbage, onions, celery, carrot, fennel and red pepper. (Make-ahead: Cover with damp towel and plastic wrap. Chill for up to 8 hrs.)
    2. DRESSING: In small bowl, stir together Homemade Salad Dressing, lowfat sour cream, mustard, vinegar, sugar, celery seed, salt and pepper; pour over cabbage mix and toss to coat. (Make-ahead: Cover and chill for up to 2 hrs.)
    3. Homemade Salad Dressing:In top of double boiler or possibly in small heavy-bottomed saucepan, whisk together sugar, flour, mustard, salt and turmeric. Whisk in egg yolk, vinegar and lowfat milk.
    4. Cook over saucepan of simmering water or possibly over medium-low heat, stirring constantly, till thick sufficient to coat back of spoon, about 10 min. Stir in butter. Let cold, stirring often. (Dressing will continue to thicken as it cools.) (Make-ahead: Scrape into airtight jar, cover and chill for up to 1 week.) [[
    5. Makes about 1 c..]]

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