Classic Cabbage Slaw with Grandmother Shinn's Dressing

Name: Classic Cabbage Slaw with Grandmother Shinn's Dressing
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H3M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: 1 tablespoon kosher salt; 2 cups water; 4 cups shredded green cabbage; 1 cup peeled and shredded carrots; 3/4 cup minced scallions; 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

Recipe courtesy of David Page

Watch how to make this recipe.

Classic Cabbage Slaw with Grandmother Shinn's Dressing

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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

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.

Recipe courtesy of David Page and Barbara Shinn, from Recipes from Home, Artisan 2001