Country Coleslaw

By TPMay

This is inspired by a recipe for coleslaw from Shaker Village in Maggie Green's "Tasting Kentucky. It calls for bottled slaw dressing, mayonnaise AND homemade boiled dressing. That old-fashioned dressing is an intriguing recipe. Like a country hollandaise, it's made with egg yolks, vinegar, and some butter in a double-boiler, but it also has water, mustard, sugar and flour in it. You might not need the slaw dressing, which is just an inferior version of the homemade stuff, or for the mayonnaise. It's a very classic taste for slaw. (The original recipe, if you want to re-create the slaw at Shaker Village, called for 14 cup country dressing, 1/2 cup bottled slaw dressing and 1/4 cup mayonnaise)

Ingredients

• 1/2 cup cold water
• 1 teaspoon dry mustard powder
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 2 tablespoons flour
• 2 egg yolks
• 1/4 cup apple cider vinegar
• 2 tablespoons butter
• Slaw
• 4 cups shredded cabbage
• 1/4 cup shredded carrot
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1 cup country dressing
• 1/2- 3/4 teaspoons salt

Preparation

Step 1

Pour the water into a medium bowl, add the mustard, sugar, salt and flour, and stir until dissolved. Heat an inch or two of water in the bottom pot of a double boiler over medium-high heat. In the top pan, beat the egg yolks and vinegar, then add the dissolved ingredients. Cook and stir the dressing over boiling water until thick and smooth. (it happens quickly) Stir in the butter. Remove from heat and cool.
For the coleslaw:
In a large bowl, mix all the ingredients together. Chill.