Tangy Cabbage Salad
|Dry mustard||1 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Egg yolks||2 , beaten|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Celery seed||1⁄4 Teaspoon|
|Head cabbage||1 Medium, cored and shredded to make 5 cups|
|Carrots||3 Medium, pared and shredded to make 1 1/2|
|Chopped green pepper||1 Cup (16 tbs)|
|Minced onion||1⁄2 Cup (8 tbs)|
Combine flour, sugar, mustard, salt and pepper in 2-c. glass measuring cup.
Gradually stir in milk.
Microwave at high setting 2 minutes, or until mixture thickens, stirring every 30 seconds.
Beat egg yolks and vinegar together.
Stir a small amount of hot milk mixture into yolk mixture.
Immediately pour yolk mixture into remaining hot mixture, blending thoroughly.
Microwave at medium setting (50 percent power) 1 minute, or until mixture thickens, stirring every 15 seconds.
Stir in celery seed.
Cool to room temperature.
Cover and chill in refrigerator at least 2 hours.
To serve, combine cabbage, carrots, green pepper and onion in bowl.
Pour egg mixture over cabbage mixture, tossing to coat.