Coleslaw with Boiled Dressing
Cuisine: Southern
  • 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
  1. For the salad:
  2. Shred cabbage fine
  3. Grate carrot & bell pepper on a box grater
  4. Slice scallions (green & white parts)
  5. For the dressing:
  6. Put dry ingredients into top of double boiler
  7. Add water and mix well (no lumps should remain)
  8. Add egg yolks and vinegar
  9. Place over boiling water and stir until thickened. This happens quickly.
  10. Once thickened take off the flame and add butter. When it is fully incorporated add heavy cream.
  11. Add pepper & celery seed.
  12. Refrigerate.
You may shred the ingredients in a food processor, but it looks better and has a better consistency if shredded on a box grater or mandolin.
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.
Recipe by The FrangloSaxon Cooks at