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Tangy Cabbage Salad Recipe
|Dry mustard||1 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Egg yolks||2 , beaten|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Celery seed||1⁄4 Teaspoon|
|Head cabbage||1 Medium, cored and shredded to make 5 cups|
|Carrots||3 Medium, pared and shredded to make 1 1/2|
|Chopped green pepper||1 Cup (16 tbs)|
|Minced onion||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1050 Calories from Fat 120
% Daily Value*
Total Fat 14 g21.2%
Saturated Fat 5.4 g26.8%
Trans Fat 0 g
Cholesterol 381.5 mg
Sodium 2229.2 mg92.9%
Total Carbohydrates 194 g64.8%
Dietary Fiber 21 g83.8%
Sugars 64.6 g
Protein 21 g42.6%
Vitamin A 642.2% Vitamin C 504.3%
Calcium 47.9% Iron 36.2%
*Based on a 2000 Calorie diet
Gradually stir in milk.
Microwave at high setting 2 minutes, or until mixture thickens, stirring every 30 seconds.
Beat egg yolks and vinegar together.
Stir a small amount of hot milk mixture into yolk mixture.
Immediately pour yolk mixture into remaining hot mixture, blending thoroughly.
Microwave at medium setting (50 percent power) 1 minute, or until mixture thickens, stirring every 15 seconds.
Stir in celery seed.
Cool to room temperature.
Cover and chill in refrigerator at least 2 hours.
To serve, combine cabbage, carrots, green pepper and onion in bowl.
Pour egg mixture over cabbage mixture, tossing to coat.