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Sweet-Sour Coleslaw |
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Serves: 6 Print this RecipeThe Pennsylvania Dutch, originally from southern Germany, use a boiled sweet-sour dressing on both coleslaw and potato salad to give them a nice, tangy flavor that goes with the crunch of the cabbage. The secret to their classic boiled dressing was to cook the dressing quickly and not let the eggs clump. For the best flavor, this coleslaw should be covered and refrigerated for 2 to 4 hours before serving. 1 egg 1/4 cup sugar 1/4 cup vinegar 2 tablespoons water 2 tablespoons margarine or butter 1 teaspoon salt 1/2 teaspoon dry mustard 1 pound green cabbage, finely chopped or shredded (about 4 cups) 1 small bell pepper, chopped (about 1/2 cup) 1. Beat egg until thick and lemon-colored. 2. Heat sugar, vinegar, water, margarine, salt and mustard to boiling, stirring constantly. Gradually stir at least half of the hot mixture into egg; then stir into hot mixture in saucepan. 3. Cook over low heat, stirring constantly, until thickened, about 5 minutes. Pour over cabbage and bell pepper; toss. 1 SERVING: Calories 80 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 2mg; Sodium 350mg; Carbohydrates 10g (Dietary Fiber 1g); Protein 2g. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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