Recipe courtesy of Barbara Shinn
and
David Page
Classic Cabbage Slaw with Grandmother Shinn's Dressing
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 85
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 3
- Cholesterol
- 64
- Sodium
- 478
- Total: 45 min
- Prep: 40 min
- Inactive: 2 min
- Cook: 3 min
Ingredients
1 tablespoon kosher salt
2 cups water
4 cups shredded green cabbage
1 cup peeled and shredded carrots
3/4 cup minced scallions
For the dressing:
2 large eggs
1/2 cup apple cider vinegar
3 tablespoons granulated sugar
1/2 teaspoon dry mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons sour cream
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.