1940 S Coleslaw Recipe

Ingredients for 1940 S Coleslaw

• 1 medium head green cabbage
• Apple
• 2 large egg yolks
• 1/4 cup granulated sugar
• 2 tablespoons (1/4 stick) unsalted butter
• 1/2 teaspoon salt
• Cream
• 2 tablespoons white vinegar
• Pinch of cayenne pepper
• 2 large egg whites
• Dry Mustard
• 1 tablespoon all-purpose flour
• 1/2 teaspoon paprika
• 1 large egg
• 1/2 cup milk

How to Make 1940 S Coleslaw

1. Finely shred 1 medium head of green cabbage and place in a large bowl of ice water for 15 minutes to crisp.
2. Remove cabbage from ice water and thoroughly drain. Dry with paper towels.
3. If using, add 1/2 cup diced apples to the cabbage.
4. In a separate bowl, whisk together 1/3 cup of your choice of prepared dressing (see dressing recipes below).
5. Gently combine the dressing with the cabbage and apples. Serve warm or chilled.
6. **For Hot Coleslaw (omit apples):** Shred 1 medium head of green cabbage. Boil the cabbage in 1 quart of lightly salted water until tender-crisp (about 5-7 minutes). Drain well.
7. Serve hot with your choice of dressing while still warm.
8. **Creamy Coleslaw Dressing:** In a medium bowl, whisk together 2 large egg yolks, 1/4 cup granulated sugar, 2 tablespoons (1/4 stick) unsalted butter, 1/2 teaspoon salt, 1/2 cup heavy cream or milk, 2 tablespoons white vinegar, and a pinch of cayenne pepper.
9. In a separate bowl, beat 2 large egg whites until stiff peaks form. Gently fold into the egg yolk mixture.
10. Cook in a double boiler over simmering water, stirring constantly, until thickened (about 5-7 minutes).
11. **Cooked Salad Dressing:** In a saucepan, whisk together 1 tablespoon Dijon mustard, 1/2 teaspoon salt, 1 tablespoon granulated sugar, 1 tablespoon all-purpose flour, 1/2 teaspoon paprika, and a pinch of cayenne pepper.
12. Whisk in 1 large egg until fully combined.
13. Gradually whisk in 1/2 cup milk and 2 tablespoons white vinegar.
14. Cook over medium-low heat, stirring constantly, until thickened (about 5-7 minutes).
15. Remove from heat and stir in 1 tablespoon unsalted butter until melted and smooth.