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Cole Slaw (cabbage and Carrot Salad)

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Cole Slaw (cabbage and Carrot Salad)

The perfect cole slaw (cabbage and carrot salad) recipe with a picture and simple step-by-step instructions.

  • 1 medium head Fresh white cabbage
  • 6 Carrots
  • 0,5 Cup Olive oil
  • 2 teaspoon Flour
  • 4 tablespoon Sugar
  • 0,5 Cup Vinegar
  • 1 Cup Cream
  • 2 Egg yolk
  • 2 teaspoon Mustard
  • Salt pepper
  • Tabasco or chili paste (KB)
  1. Cut the cabbage very finely. Grate the carrots.
  2. Mix the flour and oil in a saucepan and simmer on a low heat for a few minutes.
  3. Stir in salt, mustard, sugar, pepper and some Tabasco or chili paste (see my cookbook) to taste. Then add the vinegar.
  4. Whisk the cream with the egg yolk, add to the saucepan. Continue to heat, stirring constantly, until the dressing takes on a creamy consistency. Season again to taste. Cool in a cold water bath while stirring.
  5. Fold in the cabbage and carrots and let them steep in the refrigerator for a few hours.
Dinner
European
cole slaw (cabbage and carrot salad)

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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