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Homemade Coleslaw Dressing

Total Time

Prep: 25 min. + chilling

Makes

6-8 servings

Some cooked dressings can be heavy and overly sweet, especially if they contain cream, but this one isn't. This recipe dates back to 1942. Jewel Kiswer, Cartersville, Georgia

Ingredients

  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon paprika
  • 4 egg yolks
  • 1/2 cup water
  • 1/3 cup white vinegar
  • 2 cups shredded green cabbage
  • 2 cups shredded red cabbage

Directions

  1. In a heavy saucepan, whisk the sugar, salt, mustard, paprika and egg yolks until smooth. Gradually whisk in water and vinegar. Cook and stir over medium heat until a thermometer reads 160° and mixture is thickened. Remove from the heat; cool to room temperature.
  2. Place the cabbage in a bowl; add dressing and toss to coat. Refrigerate until serving.

Nutrition Facts

3/4 cup: 51 calories, 3g fat (1g saturated fat), 106mg cholesterol, 156mg sodium, 5g carbohydrate (4g sugars, 1g fiber), 2g protein.

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