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.
Ingredients
| 1/4 tsp. Celery seed (ground) |
| 1 cup Enriched all purpose white flour (or garbanzo 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 |
| 2 100 grams 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 at least another hour, overnight is best.
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Special Diet Information
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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.