Coleslaw Dressing

Coleslaw can be a nice change from a green salad or a great addition to, when serving a larger group. I like serving it with BBQ’d chicken or hamburgers and the recipe I always go for is one I grew up with. I make the dressing ahead if I know I will need it, but it’s simple enough to make last minute too.

Ingredients:

• 1/2 cup sugar (I use 1/4 cup)
• 1 rounded tablespoon flour
• 1 1/2 teaspoon dry mustard
• 1 teaspoon salt
• 1 egg
• 1/3 cup vinegar
• 1/2 cup water
• 1 tablespoon butter
• 1 cup (light) sour cream (to add to cooked/cooled dressing)

Method:

1. In a saucepan, mix dry ingredients. Add egg and stir well. 
2. Stir in vinegar and water. Bring to boil, stirring constantly. Stir in the butter. Cool.
3. Mix with 1 cup sour cream. Refrigerate until needed. 
4. Mix with freshly shredded cabbage and carrots just before serving.

This recipe is enough dressing for 2 - 3 lbs (2 - 3 bags) of shredded cabbage/ carrot mix. You can add chopped apples and/or raisins, and sprinkle with sunflower seeds. Serves about 20 when served with other salads.
I often only cook half the recipe, still using 1 egg,  for 1 bag of cabbage or a small 1/2 head freshly chopped cabbage.