34 More of Our Canada JULY 2019
SWEET ‘N’ CREAMY
COLESLAW
Total Time: 30 min.
Yields: 32 (¾ cup) servings
- 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. - 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.
.
.
.