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Salad: Grandma Lil's German Coleslaw
posted by Peggy in Oregon 01-10-102 5:55 PM
Grandma Lil’s German Coleslaw
1 Medium-sized Head Cabbage (shredded and chopped semi-fine)
1 Large Whole Carrot (peeled and shredded or coarsely grated)
1/3 Cup Cider Vinegar or 1/2 Cup White Vinegar
1 Egg (beaten)
1/2 Cup White Sugar
1/4 teaspoon Dry Mustard
1 1/2 Tablespoons Olive Oil
1/2 teaspoon Celery Seed (or to suit your taste - optional)
1/4 teaspoon Salt (or to suit your taste - optional)
A few crushed red peppercorns (to suit your taste - also optional)
Mix Cabbage and Carrots well. Combine Vinegar, Sugar, Mustard, Olive Oil, Spices and beaten Eggs in a saucepot and cook slowly over medium-low heat, stirring constantly until thickened. Cool. Pour over Cabbage and Carrot mixture and stir to saturate evenly with dressing. Refrigerate up to 4 days before serving.
source: Peacock Chronical Recipe Archives
