Coleslaw

Coleslaw

Coleslaw has been around since the mid 19th century. However it seems to have fallen out of favor and worse, what remains is not even a reasonable facsimile of what this dish can be.

This Midwestern version is slightly wetter and slightly sweeter than you see in other parts of the country.  Try it and I hope you love it as much as I do. 

For ease of preparation; the dressing can be made ahead of time and keeps well in the refrigerator.  It is also nice on a Summer Green Salad 

Boiled Dressing: 

4 Egg Yolks

1/2 cup Flour

1/2 cup Sugar

1 teaspoonful Sweet Paprika

1 teaspoonful Salt

2 teaspoonfuls Dry Mustard

2 cups Milk

1 cup White Vinegar

1 Tablespoonful Celery Seed

Place the Egg Yolks in a bowl and beat well, set aside.

In a 3 quart saucepan, combine the Flour, Sugar, Paprika, Salt and Dry Mustard. 

Over medium heat, slowly whisk in the Milk and cook just until bubbles begin to form at the edge of the pan.  Add the Vinegar and cook for an additional 10 minutes, whisking often.

Slowly add a little of the mixture to the Egg Yolks while whisking to prevent the yolks from curdling. 

Slowly add the yolk mixture to the saucepan while whisking and cook stirring constantly for 10 minutes until the mixture coats the back of a spoon.  Remove from heat. Strain if desired to remove any lumps. 

Stir in the Celery Seed.

Allow to cool before using.

1 head of Green Cabbage

2 Carrots

Remove core and outer leaves from the cabbage.  Slice the cabbage into shreds using a chef’s knife. 

Peel the carrots and shred into large shreds  using a box grater.

Add the Cabbage and the Carrots to a large bowl.  Add just enough of the dressing to lightly wet the slaw mixture.  Mix well.  Cover and allow to rest in refrigerator for 2 hours.  Stir again and add more dressing if desired. 

Serve cold.