Cooked out? Suffering from post-holiday baking and roasting fatigue? Yes and yes?
Then make a pit stop at your local purveyor of rotisserie chicken, ribs, or brisket and pair that meal with some of this slaw and you’re good to go. Unlike all the things you ate during the holidays it’s healthy but it’s still tasty so you’re not going to be suffering from flavor withdrawal.
For years I experimented with different coleslaw dressings only to be disappointed with the flavor or the consistency. Even when it tasted ok it would go all watery at warp speed which is fatal for leftovers. Most restaurants seem to wrestle with this problem since the really good slaws are few and far between.
I had always stayed away from boiled dressings because…you know…they’re boiled and that’s a pain. But the persistent mediocrity of my previous efforts forced me to try this and guess what? It’s not only not a pain, it’s extremely easy and fast.
It’s dry ingredients plus wet ingredients stirred over a double boiler for a couple and it’s done. Since egg yolks are the binding agent it cooks very very fast – perfect for ADD salad fans. The other perfect thing about this dressing is the fact that you can make it, keep it in the fridge for 4 or 5 days, and add it as needed to individual salads. I keep it in a separate jar and as you can see below it’s hovering out of focus in the background behind the undressed slaw. However, if you go ahead and make enough salad to use up the whole thing at once it will stay creamy in the fridge for up to a day.
So toss and enjoy something healthy until the next holiday glutton fest!
- For the salad:
- Cabbage
- Carrot
- Scallions (or chives)
- Red Bell Pepper
- For the dressing:
- 1 tsp. dry mustard
- 1 tablespoon sugar
- ½ tsp. salt
- 2 tablespoons flour
- ½ cup water
- 2 egg yolks, beaten
- 3 tablespoons apple cider vinegar
- 3 tablespoons butter
- 3 tablespoons heavy cream
- ½ tsp. celery seed
- Ground pepper to taste
- For the salad:
- Shred cabbage fine
- Grate carrot & bell pepper on a box grater
- Slice scallions (green & white parts)
- For the dressing:
- Put dry ingredients into top of double boiler
- Add water and mix well (no lumps should remain)
- Add egg yolks and vinegar
- Place over boiling water and stir until thickened. This happens quickly.
- Once thickened take off the flame and add butter. When it is fully incorporated add heavy cream.
- Add pepper & celery seed.
- Refrigerate.
If you do not have a double boiler use a heavy stainless steel pan and cook the dressing over a very low heat. If it does over cook and you get some curdling, just strain it and it will be fine.
Parsley may be added to the dressing after it has cooled.
Other good additions are shredded celeriac and radish.
This dressing can also be used in place of mayonnaise in potato salad.
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