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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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My mom used to make this coleslaw often when I was little. I think my three siblings and I must've requested it often, because each of use was allowed to eat six peanuts as a special treat while Mom was making it. I remember we'd all line up at the kitchen table to wait for her to count them out! Ingredients:
6 cups shredded cabbage |
1 cup dry roasted salted peanuts |
dressing: |
2 eggs |
1/2 cup half-and-half cream |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons sugar |
1/2 teaspoon ground mustard |
1/2 teaspoon paprika |
1/2 teaspoon salt |
1/3 cup cider vinegar |
2 tablespoons vegetable oil |
2 tablespoons water |
Directions:
1. Place cabbage and peanuts in a large salad bowl; set aside. In a bowl, beat eggs and cream until frothy; set aside.
2. In a small saucepan, bring remaining dressing ingredients to a boil over medium heat, stirring constantly. Gradually beat into egg mixture. Return to heat; cook and stir over low heat until mixture thickens and coats a spoon. Set aside to cool. Pour over cabbage; toss to coat. Refrigerate. Yield: 8-10 servings.
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