Tangy Coleslaw With Cooked Dressing

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Title: Tangy Coleslaw With Cooked Dressing
Categories: Salads
Yield: 8 servings


1 TB flour
1 TB sugar
1 ts salt
1/2 ts celery seed
1 ds pepper -- fresh-ground
1/3 c cider vinegar
1/4 c water
1 ts yellow mustard
1 TB grated onions
3 egg yolks -- beaten
1/4 c margarine
1 c sour cream
1 cabbage head -- shredded
1/2 c shredded carrots
1/4 c green peppers -- minced
: jicama

* Jicama is a Mexican vegetable root, the texture of a
turnip or potato but with its own unique taste. Peel
jicama and cut into strips about 1/2 by 3 inches long
to serve with the coleslaw after it is prepared and
chilled.

Combine flour, sugar, salt, celery seed and pepper in
pan. Stir in vinegar gradually. Add water, mustard and
onion. Cook over medium heat, stir constantly. Cook
until mixture thickens (don't undercook or it will
have a starchy taste). Stir small amount into beaten
egg yolks; stir egg yolk mixture into the hot mixture.
Cook, stirring constantly for 1 to 1-1/2 minutes more.
Add margarine and stir until thoroughly incorporated.
Chill thoroughly. Fold in sour cream. Combine cabbage,
carrots and green peppers (red peppers if you wish).
Toss lightly to blend.

Recipe By : Jo Anne Merrill

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