Cole slaw with carrots

Ingredients for 4 servings:

• 1 small white cabbage
• 3 m.-large carrot(s)
• 50 ml olive oil
• n. B. Salt, from the mill
• n. B. Pepper, freshly ground
• 1 tsp mustard
• 3 dashes Tabasco, (or more if you like)
• 2 tbsp, levelled white sugar
• 50 ml vinegar, light
• 100 ml cream
• 1 egg yolk

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Basic recipe from Pennsylvania with many variations for American coleslaw

Clean the cabbage and remove the tough stalks. Peel the carrots. Finely chop or grate the cabbage, julienne the carrots, and mix everything well. For the dressing, heat the olive oil in a saucepan over very low heat. Meanwhile, whisk the egg yolk with the cream. Add the salt, pepper, mustard, Tabasco, sugar, and vinegar to the olive oil and mix everything well until the sugar has dissolved. Then add the egg yolk and cream mixture and stir over very low heat until the dressing thickens. Pour over the salad while it is still warm and mix everything well. Let it marinate in the refrigerator for a few hours (at least 2, but preferably more). Variations: The carrots can be replaced with various ingredients, each giving the white cabbage salad a different flavor. Finely shredded red cabbage, thin apple strips, toasted and coarsely chopped nuts (e.g. pecans or a nut mix), thin strips of beetroot, thin slices of pumpkin with lightly toasted pumpkin seeds, or pieces of tangerine are very good.