Recipe courtesy of Barbara Shinn and David Page
Save Recipe Print
Total:
45 min
Prep:
40 min
Inactive:
2 min
Cook:
3 min
Yield:
6 servings

Ingredients

For the dressing:

Directions

Dissolve the tablespoon kosher salt in 2 cups water in a large bowl. Add the cabbage and soak for 30 minutes. Rinse the cabbage and drain well. Return it to the bowl and combine with the carrots and the scallions.

To make the dressing, whisk the eggs in a medium bowl until fluffy. Gradually whisk in the vinegar a little at a time. Add the sugar, mustard, salt, and pepper; whisk until uniformly combined. Transfer the mixture to a 2-quart saucepan and place it over medium-low heat. Heat slowly, stirring constantly, until the mixture reaches a gentle boil. Continue cooking and stirring until the mixture thickens, about 1 minute. Cool, then stir in the sour cream.

Add dressing to slaw and mix well. Refrigerate the slaw for 1 to 2 hours. Serve slightly chilled.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Classic Hot Wings

Recipe courtesy of Ree Drummond

Asian Style Slaw

Recipe courtesy of Dave Lieberman

Classic Italian Bolognese Sauce

Recipe courtesy of Michele Urvater

Chinese Chicken Burgers with Rainbow Sesame Slaw

Recipe courtesy of Brigitte Nguyen

Cabbage Slaw

Recipe courtesy of Sandra Lee

Cabbage Slaw

Recipe courtesy of Cheryl Smith

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.