Cabbage and Potato Slaw Recipe

From Dorothy McNett's Recipe Book.

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Cabbage and Potato Slaw

From Dorothy McNett's recipes at An open-ended recipe, just use any vegetables, etc. that you have to add to this delicious cooked salad dressing.

3 tablespoons unsalted butter, or extra virgin olive oil
2 tablespoons unbleached all purpose flour, or cornstarch
1 egg
3/4 cup sugar (raw sugar is best!)
1 teaspoon sea salt
1/4 teaspoon or more of freshly ground pepper
1 teaspoon tumeric
1/2 cup white wine vinegar, or apple cider vinegar

1-2 cooked potatoes, diced
1 small head cabbage, grated
3-4 green onions, sliced

It is so successful to cook dressings and sauces in the microwave, or use a heavy bottomed saucepan on the burner. Either way, use the same ingredients. If cooking in the microwave, use a glass or ceramic batter bowl. Place butter or oil in bowl and cook 30 seconds. Whisk in the flour, and then the egg, sugar, salt, pepper, tumeric and vinegar, blending well. Cook 1 minute and whisk well. Cook another 1 minute and whisk, repeating until the dressing is thickened, whisking well. Set aside to cool. To assemble the salad, dice and slice your choices of raw or cooked vegetables, or a combination of both, in a beautiful salad bowl. Blend in the dressing. Serve warm, or chill several hours or overnight for a delicious chilled salad.

Recipe created 2013-01-15.

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