More of Our Canada – July 2019

34 More of Our Canada JULY 2019

SWEET ‘N’ CREAMY

COLESLAW

Total Time: 30 min.

Yields: 32 (¾ cup) servings

1. In a large saucepan, combine the sugar, flour,
   cornstarch, mustard, salt and pepper. Gradually stir
   in vinegar and water. Add egg and milk. Cook and
   stir until mixture comes to a boil. Cook 2 minutes
   longer or until slightly thickened. Cool to room
   temperature, stirring several times.


2. In a large bowl, combine the brown sugar and
   cream. Stir in mayonnaise. Add cooked dressing
   and mix well. In several large bowls, combine the
   cabbage, carrots, celery and green onions.
   Add dressing and toss to coat.

½ cup plus 2 tbsp sugar

2 ¼ tsp all-purpose flour

2 ¼ tsp cornstarch

1 tsp ground mustard

½ tsp salt

½ tsp pepper

½ cup plus 2 tbsp cider vinegar

½ cup water

1 egg, lightly beaten

½ cup milk

¼ cup packed brown sugar

½ cup half-and-half cream

2 cups mayonnaise

3 medium heads cabbage

(6 to 7 lbs) shredded

2 medium carrots, shredded

2 celery ribs, chopped

7 green onions, thinly sliced

NUTRITIONAL INFORMATION

Amount Per Serving ( ¾ cup):

158 calories, 12 g fat, 14 mg cholesterol,

138 mg sodium, 12 g carbohydrate,

9 g sugars, 2 g fibre, 2 g protein.

“My grand-

mother taught

me how to make

the dressing for

this coleslaw

when I was very

young. It’s not

too tart and not

too sweet.”

Denise Elder,

Hanover, Ont.

.

.

.