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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Try this recipe when you want to round out a small-serving meal with a crisp, creamy slaw without a week's worth of leftovers.—Angela Andrews, Whitby, Ontario Ingredients:
2 teaspoons butter |
2 teaspoons king arthur unbleached all-purpose flour |
1 egg yolk |
1/3 cup half-and-half cream |
2 teaspoons cider vinegar |
1 teaspoon sugar |
1/4 to 1/2 teaspoon ground mustard |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 cup finely shredded cabbage |
2 tablespoons each diced sweet red pepper, green pepper and celery |
Directions:
1. In a small saucepan, melt butter; stir in flour until smooth. In a small bowl, whisk egg yolk and cream; gradually add to butter mixture. Stir in the vinegar, sugar, mustard, salt and pepper. Bring to a boil, stirring constantly, until thickened and bubbly (the dressing will be very thick).
2. In a small serving bowl, combine the cabbage, peppers and celery. Add warm dressing and toss to coat. Cover and refrigerate for at least 2 hours. Yield: 2 servings.
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