Rockenwagner's Coleslaw

Recipe Ingredients

		Dressing
2 teaspoons	10ml	All-purpose flour
2 teaspoons	10ml	Dry mustard powder
1/4 cup	49g / 1.7oz	Plus 1 tablespoon sugar
1		Ground cayenne pepper
1		Heaping teaspoon salt
1/3 cup	78ml	Apple cider vinegar
2/3 cup	157ml	Heavy cream
2 cups	396g / 13oz	Egg yolks (large)
1 tablespoon	15ml	Caraway seeds
1 1/2 tablespoons	22ml	Prepared horseradish
		Coleslaw
6 cups	1422ml	White cabbage--about 1 1/4 pounds - finely sliced
1		Carrot, grated
1 3/4 cups	414ml	Red cabbage--about 1/2 pound - sliced very fine

Recipe Instructions

Red cabbage heightens the flavor and color of this coleslaw, but more white cabbage can be substituted.

Dressing. In the top of a double boiler, off the heat, combine the flour, mustard powder, sugar, cayenne, and salt. Bring about 1 inch of water to a simmer in the bottom of the double boiler. In a small saucepan, combine the vinegar and cream and bring to a boil over high heat. Whisk the hot vinegar mixture into the dry ingredients, then place the top of the double boiler over the simmering water. Whisk in the egg yolks and stir until the mixture thickens slightly, about 3 to 4 minutes. Remove from the heat and stir in the caraway seeds and horseradish. Cool to room temperature, cover, and refrigerate until chilled.

Posted to the BBQ List on July 05, 1998 by Karl E. Moser (KE3NF) <[email protected]>

Source:
Rock McNelly

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