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Creamy Cole Slaw

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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.

Ingredients Edit

  • 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 (sliced thin)

Directions Edit

  1. Place celery seed, flour, dry mustard, granulated sugar, egg yolk,

cayenne pepper, salt and milk in a blender.

  1. Blend on low while slowly adding the vinegar.
  1. 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.

  1. Chill sauce in the refrigerator for at least 3 hours.
  1. Add chilled sauce to the sliced cabbage. Stir until the cabbage is

well coated.

  1. 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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