>from Marlboro Country Cooking (given to me by Karen Young)
Notes: I used 3 bags of coleslaw mix (shredded cabbage and carrots), already chopped tricolor bell peppers (red, yellow, green) ~ 1 cup, and the 1 cup of green onions. It also took the sauce closer to 3 minutes to thicken for me. I had no need to strain it, and Karen says she never does either.
This is hands-down the best coleslaw I’ve ever had.
Servings: 6 to 8
1 egg
1/4 cup sugar
1/4 cup cider vinegar
1/2 tsp. salt
1 tsp. dry mustard
Dash cayenne
1 tsp. cornstarch
1/4 cup cream
1 Tbsp. softened butter
1/2 cup mayonnaise
6 cups shredded cabbage
1 red and/or green bell pepper, seeded and shredded
1 medium onion, thinly sliced or 1 cup chopped green onion
2 or 3 carrots, shredded
Put egg, sugar, vinegar, mustard, and cayenne in a small saucepan; whisk until smooth. Mix cornstarch and cream together; whisk into egg mixture. Cook over medium heat, whisking constantly until mixture thickens, about 1 minute. Remove from heat. Whisk in butter. Strain into a bowl and cool. Mix with mayonnaise.
Combine shredded vegetables in a large bowl; pour over dressing. Mix thoroughly. Cover and refrigerate several hours. Mix again before serving.
