Vegetable Salad with Cooked Dressing Recipe

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Vegetable Salad with Cooked Dressing

From Dorothy McNett's recipes at A replica of a favorite family recipe from the past, generally served for a big holiday family dinner. Easily doubled to make more, as necessary for your "crowd".

2-3 cups shredded raw cabbage
2-3 ribs shredded celery
1 onion, chopped finely
1 green pepper, chopped finely
1 red pepper, chopped finely
3-4 radishes, sliced
3 tablespoons unsalted butter or olive oil
1 tablespoon flour
1 tablespoon cornstarch
1 egg
3/4 cup raw sugar
1 teaspoon sea salt
1/4 teaspoon ground pepper
1 teaspoon tumeric
1/2 cup white wine vinegar

Combine shredded and chopped vegetables in a deep bowl and chill. In batter bowl, melt butter in microwave oven 30 seconds on high. Whisk in remaining ingredients and cook 1 minute. Whisk well. Cook another 1-3 minutes, whisking after 1 minute intervals, until thickened. Pour hot dressing over vegetables. Chill.

Recipe created 1999-05-18.

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