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Tangy Cabbage Salad

fast.cook's picture
  Flour 2 Tablespoon
  Sugar 2 Tablespoon
  Dry mustard 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄16 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.

Recipe Summary

Difficulty Level: 
Main Dish
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1050 Calories from Fat 120

% Daily Value*

Total Fat 14 g21.2%

Saturated Fat 5.4 g26.8%

Trans Fat 0 g

Cholesterol 381.5 mg127.2%

Sodium 2229.2 mg92.9%

Total Carbohydrates 194 g64.8%

Dietary Fiber 21 g83.8%

Sugars 64.6 g

Protein 21 g42.6%

Vitamin A 642.2% Vitamin C 504.3%

Calcium 47.9% Iron 36.2%

*Based on a 2000 Calorie diet


Tangy Cabbage Salad Recipe