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Old-Fashioned Coleslaw |
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Serves: 8 Print this RecipeColeslaw is not an American invention. It is thought to have been brought to this country by either German or Dutch immigrants. The Dutch called their salad koolsla (cabbage salad). Our recipe blends sweet-and-tangy flavor with the richness of sour cream. If you prefer, you can leave out the carrot and bell pepper and toss in a chopped tart apple, and 1/4 cup crumbled blue cheese for an apple-cheese slaw. 3 tablespoons sugar 2 tablespoons all-purpose flour 1 teaspoon dry mustard 1/2 teaspoon salt 1/8 teaspoon ground red pepper (cayenne) 1 egg 3/4 cup water 1/4 cup lemon juice 1 tablespoon margarine or butter 1/4 cup sour cream 1 pound green cabbage, shredded or finely chopped (about 6 cups) 1 medium carrot, shredded (about 1 cup) 1 small green bell peppers, finely chopped (about 1/2 cup) 1. Mix sugar, flour, mustard, salt and red pepper in heavy 1-quart saucepan; beat in egg. Stir in water and lemon juice gradually until well blended. Cook over low heat 13 to 15 minutes, stirring constantly, until thick and smooth; remove from heat. 2. Stir in margarine until melted. Place plastic wrap directly on surface of dressing; refrigerate about 2 hours or until cool. Stir in sour cream. 3. Mix dressing, cabbage, carrot and bell pepper; toss well. Refrigerate at least 1 hour but no longer than 24 hours. 1 SERVING: Calories 85 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 30mg; Sodium 190mg; Carbohydrates 12g (Dietary Fiber 2g); Protein 2g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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