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Nutty Coleslaw

 Nutty Coleslaw
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!
8-10 ServingsPrep: 10 min. + chilling Cook: 15 min.

Ingredients

  • 6 cups shredded cabbage
  • 1 cup dry roasted salted peanuts
  • DRESSING:
  • 2 eggs
  • 1/2 cup half-and-half cream
  • 2 tablespoons King Arthur Unbleached 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.

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Nutty Coleslaw (continued)

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.