Sweet 'n' Creamy Coleslaw Recipe

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Sweet 'n' Creamy Coleslaw Recipe
Sweet 'n' Creamy Coleslaw Recipe photo by Taste of Home
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Sweet 'n' Creamy Coleslaw Recipe

Read Reviews
5 3 2
Publisher Photo
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
Recommended: Fish Fry Recipes
MAKES:
32 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
32 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup plus 2 tablespoons sugar
  • 2-1/4 teaspoons 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 or salad dressing
  • 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 mayonnaise. Add cooked dressing; mix well. In several large bowls, combine the cabbage, carrots, celery and green onions. Add dressing and toss to coat. Serve immediately. Yield: 32 (3/4-cup) servings.
Originally published as Sweet N Creamy Coleslaw in Taste of Home February/March 2003, p39

Nutritional Facts

3/4 cup: 158 calories, 12g fat (2g saturated fat), 14mg cholesterol, 138mg sodium, 12g carbohydrate (9g sugars, 2g fiber), 2g protein.

  • 1/2 cup plus 2 tablespoons sugar
  • 2-1/4 teaspoons 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 or salad dressing
  • 3 medium heads cabbage (6 to 7 pounds), shredded
  • 2 medium carrots, shredded
  • 2 celery ribs, chopped
  • 7 green onions, thinly sliced
  1. 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.
  2. In a large bowl, combine the brown sugar and cream. Stir in mayonnaise. Add cooked dressing; mix well. In several large bowls, combine the cabbage, carrots, celery and green onions. Add dressing and toss to coat. Serve immediately. Yield: 32 (3/4-cup) servings.
Originally published as Sweet N Creamy Coleslaw in Taste of Home February/March 2003, p39

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Reviews forSweet 'n' Creamy Coleslaw

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MY REVIEW
Dicutshaw User ID: 6352622 228952
Reviewed Jul. 4, 2015

"Delicious! It makes an enormous amount of coleslaw and it would be helpful to have a reduced version."

MY REVIEW
debbiezalaznik User ID: 1692476 120479
Reviewed Aug. 4, 2010

"For our taste it needed just a little more salt."

MY REVIEW
CA_girl User ID: 739001 120476
Reviewed Nov. 2, 2008

"Does anyone have a reduced version of this recipe? It's just myself & my DH

CA_girl"

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