Old fashioned Cole slaw dressing
Our preferred cabbage for old fashioned Cole slaw is a Savoy.
The blend of juicy and sweet smacks of the “church” supper Cole slaw of yesterday.
This is our favorite, a recipe given to Denise Sharp years ago and by Linda Brown of Triadelphia Lake View Farm.
3 large eggs
1 ½ c. sugar
1/3 c. all purpose flour
¼ tsp pepper
2 tsp salt
½ c. water
½ c. sour cream
½ c. vinegar
Put all ingredients in order in a pan over a very low heat. Let it come to a boil. Turn off and let cool. Stir frequently when cooking. Mix ½ of this mixture with ½ mayonnaise to finish the dressing.
Cabbages suggestions:Grate a cabbage and use ½ for Cole slaw for dinner. Keep the other half for a quick stir fry on busy work days.