You are here

Tangy Red Coleslaw

Chef.at.Home's picture
Ingredients
  Butter/Margarine 1 Tablespoon
  All purpose flour 4 Teaspoon
  Sugar 2 Tablespoon
  Dry mustard 1 Teaspoon
  Salt 1⁄2 Teaspoon
  White pepper 1 Dash
  Milk 1 1⁄2 Cup (24 tbs)
  Vinegar 1⁄3 Cup (5.33 tbs)
  Lemon juice 2 Tablespoon
  Shredded green cabbage 3 Cup (48 tbs)
  Shredded red cabbage 1 Cup (16 tbs)
  Shredded carrot 1 Cup (16 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
Directions

In saucepan melt butter over low heat.
Blend in flour, sugar, mustard, salt, and white pepper.
Add milk; cook and stir till thickened and bubbly.
Stir in vinegar and lemon juice.
Chill.
Combine cabbages, carrot, and green pepper.
Pour chilled dressing over vegetables; toss to coat vegetables.
Garnish with carrot curls, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

Rate It

Your rating: None
3.98611
Average: 4 (18 votes)