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Prep Time: 15 minutes
Cook Time: 5 minutes
When Chuck Williams was a child, his mother and grandmother made this coleslaw, which was a traditional accompaniment to their Christmas dinner. It uses an old-fashioned boiled dressing. The slaw is perfect for a picnic or backyard barbecue.
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For the dressing:
- 2 egg yolks
- 4 Tbs. sugar
- 1 Tbs. dry mustard
- 2 to 3 drops Tabasco sauce
- 4 Tbs. (1/2 stick) unsalted butter
- 1 1/2 Tbs. all-purpose flour
- 1/2 cup water
- 1/2 cup white wine vinegar
- 2 tsp. ground celery seed
- 4 Tbs. sour cream
- 1 small head cabbage, shredded
- 2 carrots, peeled and shredded
Wine PairingThis pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.
Directions:To make the dressing, in a small bowl, whisk the egg yolks until light in color, then add the sugar, mustard and Tabasco and whisk vigorously.
In a saucepan over medium-low heat, melt the butter. Whisk in the flour to form a smooth paste and cook, whisking constantly, until fragrant, 1 to 2 minutes. Whisk in the water until smooth.
Whisk the egg yolk mixture into the butter-flour mixture, reduce the heat to low and cook, stirring, until thickened, 2 to 3 minutes more. Add the vinegar and celery seed, bring to a simmer and cook, stirring, 1 minute more. Remove from the heat and let cool to room temperature. Mix in the sour cream, cover and refrigerate until ready to serve.
In a large bowl, combine the cabbage and carrots and toss to mix. Add half of the dressing and toss to coat, adding more dressing as needed. Serve immediately, or cover and refrigerate for about 1 hour to let the flavors develop.