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Nutty Coleslaw Recipe

My mom used to make this coleslaw often when I was little. I think my three siblings and I must've requested it often, because each of use was allowed to eat six peanuts as a special treat while Mom was making it. I remember we'd all line up at the kitchen table to wait for her to count them out!

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Nutty Coleslaw Recipe

Prep: 10 min. + chilling Cook: 15 min.

Yield: 8-10 Servings

10 15 25

Ingredients

6 cups shredded cabbage
1 cup dry roasted salted peanuts
DRESSING:
2 eggs
1/2 cup half-and-half cream
2 tablespoons all-purpose flour
2 tablespoons sugar
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/2 teaspoon salt
1/3 cup cider vinegar
2 tablespoons vegetable oil
2 tablespoons water

Directions

Place cabbage and peanuts in a large salad bowl; set aside. In a bowl, beat eggs and cream until frothy; set aside.
In a small saucepan, bring remaining dressing ingredients to a boil over medium heat, stirring constantly. Gradually beat into egg mixture. Return to heat; cook and stir over low heat until mixture thickens and coats a spoon. Set aside to cool. Pour over cabbage; toss to coat. Refrigerate. Yield: 8-10 servings.

Nutritional Facts 1 serving (1/2 cup) equals 167 calories, 12 g fat (2 g saturated fat), 49 mg cholesterol, 261 mg sodium, 10 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Nutty Coleslaw in Bountiful Harvest Cookbook , p59