Cole Slaw



Serving size

about a cup
30 Minutes
4 hours

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

Cole Slaw


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)


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 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.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is NOT safe for those who are sensitive to gluten.


This is a low sodium recipe.

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.

"Cabbage: A vegetable about as large and wise as a man's head."

Ambrose Bierce, Author