Homemade Coleslaw Dressing
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 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
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2 tablespoons sugar
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1/2 teaspoon salt
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1/4 teaspoon ground mustard
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1/4 teaspoon paprika
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4 egg yolks
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1/2 cup water
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1/3 cup white vinegar
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2 cups shredded green cabbage
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2 cups shredded red cabbage
Directions
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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.
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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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