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Publisher Photo
Try this recipe when you want to round out a small-serving meal with a crisp, creamy slaw without a week's worth of leftovers.—Angela Andrews, Whitby, Ontario
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2 teaspoons butter
  • 2 teaspoons all-purpose flour
  • 1 egg yolk
  • 1/3 cup half-and-half cream
  • 2 teaspoons cider vinegar
  • 1 teaspoon sugar
  • 1/4 to 1/2 teaspoon ground mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup finely shredded cabbage
  • 2 tablespoons each diced sweet red pepper, green pepper and celery

Directions

In a small saucepan, melt butter; stir in flour until smooth. In a small bowl, whisk egg yolk and cream; gradually add to butter mixture. Stir in the vinegar, sugar, mustard, salt and pepper. Bring to a boil, stirring constantly, until thickened and bubbly (the dressing will be very thick).
In a small serving bowl, combine the cabbage, peppers and celery. Add warm dressing and toss to coat. Cover and refrigerate for at least 2 hours. Yield: 2 servings.
Originally published as Bell Pepper Slaw in Taste of Home June/July 1998, p10

Nutritional Facts

1/2 cup: 151 calories, 11g fat (6g saturated fat), 137mg cholesterol, 223mg sodium, 9g carbohydrate (5g sugars, 1g fiber), 4g protein.

  • 2 teaspoons butter
  • 2 teaspoons all-purpose flour
  • 1 egg yolk
  • 1/3 cup half-and-half cream
  • 2 teaspoons cider vinegar
  • 1 teaspoon sugar
  • 1/4 to 1/2 teaspoon ground mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup finely shredded cabbage
  • 2 tablespoons each diced sweet red pepper, green pepper and celery
  1. In a small saucepan, melt butter; stir in flour until smooth. In a small bowl, whisk egg yolk and cream; gradually add to butter mixture. Stir in the vinegar, sugar, mustard, salt and pepper. Bring to a boil, stirring constantly, until thickened and bubbly (the dressing will be very thick).
  2. In a small serving bowl, combine the cabbage, peppers and celery. Add warm dressing and toss to coat. Cover and refrigerate for at least 2 hours. Yield: 2 servings.
Originally published as Bell Pepper Slaw in Taste of Home June/July 1998, p10

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