Directions:
- For Dressing.
- Combine eggs,vinegar,mustard,sugar,salt,celery seed and pepper in medium mixing bowl and beat until smooth; set aside.
- Melt butter in heavy nonaluminum 1 1/2 quart saucepan over medium heat.
- Stir in flour and cook, whisking constantly, about 3 minutes, reducing heat if necessary so flour does not brown.
- Pour in milk and continue whisking until sauce begins to simmer.
- Cook,whisking constantly, about 5 minutes.
- Reduce heat to just below simmer, stir in egg mixture and cook until sauce thickens; do not boil or eggs will curdle.
- Remove from heat and let cool;season to taste.
- Transfer to container, cover and refrigerate up to 5 days.
- For Coleslaw.
- Combine cabbage,onion,pimiento,sour cream, celery,pepper and parsley in large mixing bowl and toss lightly.
- Add dressing and toss again.
- Season with salt and pepper to taste.
- Cover and refrigerate 1 to 3 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.19 Kcal (461 kJ) | ||
| Calories from fat | 60.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.73g | 10% | |
|---|---|---|---|
| Cholesterol | 58.03mg | 19% | |
| Sodium | 359.98mg | 15% | |
| Potassium | 221.39mg | 5% | |
| Total Carbs | 7.92g | 3% | |
| Sugars | 3.98g | 16% | |
| Dietary Fiber | 1.87g | 7% | |
| Protein | 4.36g | 9% | |
| Vitamin C | 20.6mg | 34% | |
| Iron | 0.5mg | 3% | |
| Calcium | 81.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 84.41 Kcal (353 kJ) | ||
| Calories from fat | 46.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.15g | 10% | |
|---|---|---|---|
| Cholesterol | 44.46mg | 19% | |
| Sodium | 275.76mg | 15% | |
| Potassium | 169.59mg | 5% | |
| Total Carbs | 6.06g | 3% | |
| Sugars | 3.05g | 16% | |
| Dietary Fiber | 1.43g | 7% | |
| Protein | 3.34g | 9% | |
| Vitamin C | 15.7mg | 34% | |
| Iron | 0.4mg | 3% | |
| Calcium | 62.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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