|
Ingredients
1 tbsp plus 1 tsp margarine
1 tbsp all-purpose flour
1/2 cup low-fat milk (1% milk fat)
1 egg
1/4 cup apple cider vinegar
1/2 tsp each powdered mustard and
granulated sugar
1/4 tsp each celery seed and salt
1/8 tsp white pepper
8 cups shredded green cabbage
1/2 cup chopped celery
1/4 cup each chopped onion, green bell
pepper, and pimiento
Method
-
In small saucepan melt margarine over
medium-high heat; add flour and stir quickly to combine.
-
Cook, stirring constantly, for 1
minutes; stir in milk.
-
Reduce heat to low and let simmer,
stirring constantly, until mixture is smooth and thickened, 3 to 4
minutes.
-
Using a wire whisk, in small mixing
bowl beat together egg, vinegar, mustard, sugar, celery seed, salt,
and pepper.
-
Gradually stir some of the milk mixture
into the egg mixture; stir egg mixture into milk mixture in saucepan.
-
Cook, stirring frequently, until
flavors blend, 1 to 2 minutes (do not over cook).
-
Set aside and let cool.
-
In medium mixing bowl combine remaining
ingredients; add dressing and toss to coat.
-
Cover with plastic wrap and refrigerate
until chilled and flavors blend, at least 1 hour.
|
