Cole Slaw

Servings = 6 | Serving size =about a cup

This recipe can be multiplied by 2.

You can multiply this recipe, but you'll have a lot of Cole Slaw. Keeps abut 24 hours in the refrigerator.

1/4 tsp celery seed
1 Tbsp all purpose flour
1/2 tsp dry mustard
1 1/2 tsp granulated sugar
1 egg yolk
1/8 tsp cayenne pepper
1/2 cup 2% milk
1/4 tsp salt
2 Tbsp white wine vinegar
1 small head white cabbage

Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender.

Blend on low while slowly adding the vinegar.

Transfer contents of blender to a sauce pan and heat over high heat whisking continuously. As the sauce heats check the temperature with a thermometer. When it reaches 140°F it will begin to thicken. Remove from the heat at 150° and continue whisk for about a minute while it cools.

Chill sauce in the refrigerator for at least 3 hours.

Add chilled sauce to the sliced cabbage. Stir until the cabbage is well coated.

Chill for another hour.

Nutrition Facts

Serving size: about a cup | Servings 6

Calories 51 | Calories from Fat 6

Amount Per Serving (% Daily Value)

Total Fat 1g (1%) | Saturated Fat 0g (1%)

Monounsaturated Fat 0g | Trans Fat 0g

Cholesterol 2 mg (1 %) | Sodium 131 mg (5 %)

Total Carbohydrates 10g (3%) | Sugars 6g

Dietary Fiber 3g (11%) | Protein 3g

Vitamin A 4% | Vitamin C 64 % | Calcium 9% | Iron 5%

Vitamin K 72 mcg  | Potassium  335 mg | Magnesium  23 mg

 
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