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Sweet 'n' Creamy Coleslaw

My grandmother taught me how to make the dressing for this coleslaw when I was very young. It's not too tart and not too sweet. Sometimes I make 8 gallon jars a week at the restaurant where I work! It gets lots of compliments. -Denise Elder, Hanover, Ontario

32 ServingsPrep/Total Time: 30 min.

Ingredients

1/2 cup plus 2 tablespoons sugar
2-1/4 teaspoons all-purpose flour
2-1/4 teaspoons cornstarch
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup plus 2 tablespoons cider vinegar
1/2 cup water
1 egg, lightly beaten
1/2 cup milk
1/4 cup packed brown sugar
1/2 cup half-and-half cream
2 cups mayonnaise
3 medium heads cabbage (6 to 7 pounds), shredded
2 medium carrots, shredded
2 celery ribs, chopped
7 green onions, thinly sliced

Directions

In a large saucepan, combine the sugar, flour, cornstarch, mustard,
salt and pepper. Gradually stir in vinegar and water. Add egg and
milk. Cook and stir until mixture comes to a boil. Cook 2 minutes
longer or until slightly thickened. Cool to room temperature,
stirring several times.
In a large bowl, combine the brown sugar and cream. Stir in

2 of 2

Sweet 'n' Creamy Coleslaw (continued)

Directions (continued)

mayonnaise. Add cooked dressing; mix well. In several large bowls,
combine the cabbage, carrots, celery and green onions. Add dressing
and toss to coat. Yield: 32 (3/4-cup) servings.

Nutrition Facts: 1 serving (3/4 cup) equals 158 calories, 12 g fat (2 g saturated fat), 14 mg cholesterol, 138 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g protein.