Yield: 6 servings
|½||Head red cabbage, shredded|
|½||Head green cabbage, shredded|
|¼ cup||Red onion, sliced very thin|
|1||Carrot, peeled and shredded|
|1½ teaspoon||Colman's dry mustard|
|1 teaspoon||Kosher or sea salt|
|½ cup||Cider vinegar|
|½ cup||Heavy cream|
|1 tablespoon||Poppy seeds|
|1 tablespoon||Finely grated horseradish|
"It's made with an old-fashioned boiled dressing that coats the shredded vegetables well and stays nice for several hours without getting watery. Extra dressing will keep well; just cover and refrigerate."
Combine the cabbage, onion, and carrot in a large bowl and refrigerate.
In top of a double boiler off heat, combine the yolks with the mustard, sugar, flour, cayenne, and salt. Whisk in the vinegar slowly to insure no lumps. Place over simmering water and cook, stirring, for 30 seconds. Stir in the cream and continue cooking over simmering water until thick, about 2 to 3 minutes, stirring constantly. Cool and add the poppy seeds and horseradish.
Using about half the dressing, dress the cabbage. Add more if needed ~ you don't want the coleslaw to be too dry, but you don't want it swimming in dressing either.
From: "Fog City Diner Cookbook" Posted by: Debbie Carlson