Creamy Cole Slaw

Cole Slaw

Servings = 6 | Serving size =about a cup This recipe can be multiplied by 2. You can multiply this recipe, but you'll have a lot of Cole Slaw. Keeps abut 24 hours in the refrigerator.

1/4 tsp celery seed 1 Tbsp all purpose flour 1/2 tsp dry mustard 1 1/2 tsp granulated sugar 1 egg yolk 1/8 tsp cayenne pepper 1/2 cup 2% milk 1/4 tsp salt 2 Tbsp white wine vinegar 1 small head white cabbage (sliced thin)

Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender.

Blend on low while slowly adding the vinegar.

Transfer contents of blender to a sauce pan and heat over high heat whisking continuously. As the sauce heats check the temperature with a thermometer. When it reaches 140�F it will begin to thicken. Remove from the heat at 150� and continue whisk for about a minute while it cools.

Chill sauce in the refrigerator for at least 3 hours.

Add chilled sauce to the sliced cabbage. Stir until the cabbage is well coated.

Chill for another hour.

Nutrition Facts Serving size: about a cup | Servings 6 Calories 51 | Calories from Fat 6

Amount Per Serving (% Daily Value) Total Fat 1g (1%) | Saturated Fat 0g (1%) Monounsaturated Fat 0g | Trans Fat 0g Cholesterol 2 mg (1 %) | Sodium 131 mg (5 %) Total Carbohydrates 10g (3%) | Sugars 6g Dietary Fiber 3g (11%) | Protein 3g

Vitamin A 4% | Vitamin C 64 % | Calcium 9% | Iron 5% Vitamin K 72 mcg | Potassium  335 mg | Magnesium  23 mg http://www.drgourmet.com/recipes/salad/coleslaw.shtml

Contributed by :

 * Healthy Recipes For Diabetic Friends Y-Group