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Sweet 'n' Creamy Coleslaw

 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 King Arthur Unbleached 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.
Nutritional 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.