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Ingredientes
- 1 lrg Egg yolk
- 1/4 c. Cider vinegar
- 1/2 tsp English-style dry mustard Salt to taste Cayenne pepper to taste
- 2 Tbsp. Sugar
- 1 Tbsp. All-purpose flour
- 1/4 c. Water
- 2 Tbsp. Heavy cream
- 6 c. Finely-shredded cabbage
- 1/2 c. Grated carrot
- 1/2 c. Minced scallions
- 1 Tbsp. Minced fresh parsley, tarragon and/or possibly dill
Direcciones
- In a saucepan over moderate heat whisk together the yolk, the vinegar, the mustard, the salt, the cayenne, the sugar, the flour, and 1/4 c. water. Bring the mix to a simmer, whisking, for 6 to 8 min, or possibly till smooth and thick. Stir in the cream and adjust seasoning. In a large bowl stir together the cabbage, the carrot, the scallions, and the herbs, pour the dressing over the cabbage mix, and combine the mix well. Allow coleslaw to sit for at least 30 min before serving.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 4 servings | |
| Calories 110 | |
| Calories from Fat 36 | 33% |
| Total Fat 4.09g | 5% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 36mg | 2% |
| Potassium 282mg | 8% |
| Total Carbs 16.59g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 10.68g | 7% |
| Protein 2.76g | 4% |
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