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Ethnic: German Cole Slaw

Source of Recipe

Susanna


Recipe Introduction

I've been looking for this recipe. It's close to the one that my friend, Sukey gave me many years ago.

Recipe Link: recipeusa.org

List of Ingredients

1 Medium-sized Head Cabbage (shredded and chopped semi-fine)

1 Large Whole Carrot (peeled and shredded or coarsely grated)

1/3 Cup Cider Vinegar or 1/2 Cup White Vinegar

1 Egg (beaten)

1/2 Cup White Sugar

1/4 teaspoon Dry Mustard

1 1/2 Tablespoons Olive Oil

1/2 teaspoon Celery Seed (or to suit your taste - optional)

1/4 teaspoon Salt (or to suit your taste - optional)

A few crushed red peppercorns (to suit your taste - also optional)




Recipe



Mix Cabbage and Carrots well. Combine Vinegar, Sugar, Mustard, Olive

Oil, Spices and beaten Eggs in a saucepot and cook slowly over

medium-low heat, stirring constantly until thickened. Cool. Pour over

Cabbage and Carrot mixture and stir to saturate evenly with dressing.

Refrigerate up to 4 days before serving.