Firebirds Cole Slaw
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 3 hrs 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 60 ml white wine vinegar
- 50 ml water
- 1 tablespoon sugar
- 1 tablespoon flour
- 1 teaspoon mustard powder
- 1 teaspoon salt
- 60 g cream
- 1 tablespoon butter
- 2 egg (s)
- 400 g white cabbae
- 2 medium carrot (s)
- Pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Mix the flour with the mustard powder, the sugar and the salt in a saucepan, slowly pour in the vinegar, mixed with 50 ml of water, while stirring. Bring the mixture to a boil over low heat, stirring constantly. Add the cream and butter and stir until the butter has melted. Whisk the eggs in a cup, stir 2-3 tablespoons of the hot liquid into the eggs, then pour the mixture back into the saucepan and stir thoroughly. Continue to heat, stirring constantly, until the mixture thickens, then transfer to a bowl.
- Clean the cabbage, wash it in quarters and cut or slice it into very fine strips. Peel the carrots and cut into fine strips or roughly grate. Fold the vegetables into the dressing and season with salt and pepper. Let the salad steep for 3 hours.
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