Creamy Coleslaw

  • serves 8


29 Ratings
Directions for: Creamy Coleslaw


Creamy Coleslaw

4 cup very finely shredded green cabbage

4 green onion, thinly, sliced

2 tender stalks celery, thinly, sliced

1 large carrot, finely, diced, or, julienned

½ bulb fennel, thinly, shaved

½ sweet red pepper, thinly sliced


⅓ cup Homemade Salad Dressing, (recipe follows), or, light, mayonnaise

⅓ cup light sour cream

1 Tbsp each Dijon mustard, and, cider, vinegar

tsp granulated sugar

½ tsp celery, or, mustard, seed

½ tsp each salt and pepper

Homemade Salad Dressing

½ cup granulated sugar

1 Tbsp all purpose flour

1 tsp dry mustard

½ tsp salt

pinch turmeric

1 egg yolk

½ cup cider vinegar

½ cup milk

tsp butter


Creamy Coleslaw

1. In large bowl, toss together cabbage, onions, celery, carrot, fennel and red pepper. (Make-ahead: Cover with damp towel and plastic wrap. Refrigerate for up to 8 hours.)

2. DRESSING: In small bowl, stir together Homemade Salad Dressing, sour cream, mustard, vinegar, sugar, celery seed, salt and pepper; pour over cabbage mixture and toss to coat. (Make-ahead: Cover and refrigerate for up to 2 hours.)

Dressing Homemade Salad Dressing

1. In top of double boiler or in small heavy-bottomed saucepan, whisk together sugar, flour, mustard, salt and turmeric. Whisk in egg yolk, vinegar and milk.

2. Cook over saucepan of simmering water or over medium-low heat, stirring constantly, until thick enough to coat back of spoon, about 10 minutes. Stir in butter. Let cool, stirring often. (Dressing will continue to thicken as it cools.) (Make-ahead: Scrape into airtight jar, cover and refrigerate for up to 1 week.) [[Makes about 1 cup.]]

See more: Vegetables, Picnic, Summer, Side, Eggs/Dairy, North American


More Recipes You'll Love