Cole Slaw
Servings
6Serving size
about a cupYou can multiply this recipe, but you’ll have a lot of Cole Slaw. Keeps abut 24 hours in the refrigerator.
![Cole Slaw](https://mds.culinarymedicine.org/wp-content/uploads/2021/07/napacabbage-sliced.jpg)
Ingredients
1/4 tsp. Celery seed (ground) |
1 Tbsp. Enriched all purpose white flour |
1/2 tsp. Ground mustard |
1 1/2 tsp. Sugar |
1 large Egg yolk(s) |
1/8 tsp. Cayenne pepper |
1/2 cup 2% milk |
1/4 tsp. Salt |
2 Tbsp. White wine vinegar |
1 head, small (about 4-1/2 inch dia) Cabbage, raw (chiffonade) |
Instructions
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 to 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.
![](https://mds.culinarymedicine.org/wp-content/themes/dr-gourmet/inc/assets/img/close.png)
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
![blackfire](https://mds.culinarymedicine.org/wp-content/themes/dr-gourmet/inc/assets/img/blackfire.png)
![greenfire](https://mds.culinarymedicine.org/wp-content/themes/dr-gourmet/inc/assets/img/greenfire.png)
![blackbottle](https://mds.culinarymedicine.org/wp-content/themes/dr-gourmet/inc/assets/img/blackbottle.png)
![greenbottle](https://mds.culinarymedicine.org/wp-content/themes/dr-gourmet/inc/assets/img/greenbottle.png)
![blackVitamin](https://mds.culinarymedicine.org/wp-content/themes/dr-gourmet/inc/assets/img/blackVitamin.png)
![greenVitamin](https://mds.culinarymedicine.org/wp-content/themes/dr-gourmet/inc/assets/img/greenVitamin.png)
![blackstick](https://mds.culinarymedicine.org/wp-content/themes/dr-gourmet/inc/assets/img/blackstick.png)
![greenstick](https://mds.culinarymedicine.org/wp-content/themes/dr-gourmet/inc/assets/img/greenstick.png)
![blackblub](https://mds.culinarymedicine.org/wp-content/themes/dr-gourmet/inc/assets/img/blackblub.png)
![greenbulb](https://mds.culinarymedicine.org/wp-content/themes/dr-gourmet/inc/assets/img/greenbulb.png)
Lactose
Avoid this recipe if you are lactose intolerant.Recipe Notes
This recipe was made by returning to original cole slaw recipes which were custard based and not made with a jar of mayonnaise. There are lot of recipes in older cookbooks that can be good for you.