|Cabbage||6 Cup (96 tbs), finely shredded|
|Whole-wheat flour||2 Tablespoon|
|Sea salt||1⁄2 Tablespoon|
|Caraway seeds||1⁄2 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Egg yolks||2 , beaten|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Yogurt||1⁄4 Cup (4 tbs)|
Combine flour, salt, paprika, caraway seeds and honey in a saucepan.
Stir in cold water, beaten egg yolks, and vinegar.
Cook over low heat or in a double boiler, stirring constantly until smooth and thick.
Remove from heat and stir in the butter.
Let cool, then blend in the yogurt.
Measure cabbage into a large salad bowl and pour on the dressing, tossing lightly.
Vary this basic cole slaw by adding chopped nuts, raisins, shredded carrots or apples, chopped celery, and alfalfa sprouts.
Use green or red cabbage or combine the two.