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Cole Slaw (cabbage and Carrot Salad)

5 from 7 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 8 people
Calories 272 kcal
Contents show

Ingredients
 

  • 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

Instructions
 

  • Cut the cabbage very finely. Grate the carrots.
  • Mix the flour and oil in a saucepan and simmer on a low heat for a few minutes.
  • Stir in salt, mustard, sugar, pepper and some Tabasco or chili paste (see my cookbook) to taste. Then add the vinegar.
  • 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.
  • Fold in the cabbage and carrots and let them steep in the refrigerator for a few hours.
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Nutrition

Serving: 100gCalories: 272kcalCarbohydrates: 23.4gProtein: 1.6gFat: 19.1g
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Written by John Myers

Professional Chef with 25 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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