Sweet 'n' Creamy Coleslaw |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 32 |
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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 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:
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. Yield: 32 (3/4-cup) servings.
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