Happy Hump Day everyone! With the nice weather we’re having this week, I’ve been all about salads and other summer foods. So because of that, today I’m going to share a lovely old-fashioned coleslaw recipe with y’all. This is not a “whisk your dressing ingredients together, mix it with your cabbage, and you’re done” kinda coleslaw. This coleslaw uses a dressing that’s cooked on the stove top then refrigerated before being finished and combined with the cabbage mixture.
I personally love old nostalgic recipes like this one. They make me think back to times when things were done at a slower pace, and the world wasn’t quite such a hectic place. So if you’ve got a bit of spare time, why not give this coleslaw a try? 🙂
- 3 Tb sugar
- 2 Tb flour
- 1 tsp dry mustard
- 1/2 tsp salt
- 1/8 tsp cayenne pepper
- 1 egg
- 3/4 cup water
- 1/4 cup lemon juice
- 1 Tb butter
- 1/2 cup sour cream
- 1 lb green cabbage, finely chopped or shredded (about 5 cups)
- 1 medium carrot, shredded (about 1 cup)
- 1/2 medium green bell pepper, finely chopped (I only had red bell pepper this time)
Mix together sugar, flour, dry mustard, salt, and cayenne pepper in a small saucepan. Beat in egg. Stir in water and lemon juice gradually until well blended. Cook over low heat 13-15 minutes, stirring constantly, until thick and smooth. Remove from heat. Stir in butter until melted. Place plastic wrap directly on surface of dressing (so no skin forms). Refrigerate about 2 hours or until cool. Stir in sour cream.
Mix together dressing, cabbage, carrot, and bell pepper together. Refrigerate at least 1 hour but no more than 24 hours, or it will start to become watery.