Tangy Red Coleslaw Recipe
Ingredients
| Butter/Margarine | 1 Tablespoon | |
| All purpose flour | 4 Teaspoon | |
| Sugar | 2 Tablespoon | |
| Dry mustard | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1 Dash | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Vinegar | 1/3 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| 3 cups shredded green cabbage | ||
| 1 cup shredded red cabbage | ||
| Shredded carrot | 1 Cup (16 tbs) | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
Directions
In saucepan melt butter over low heat.
Blend in flour, sugar, mustard, salt, and white pepper.
Add milk; cook and stir till thickened and bubbly.
Stir in vinegar and lemon juice.
Chill.
Combine cabbages, carrot, and green pepper.
Pour chilled dressing over vegetables; toss to coat vegetables.
Garnish with carrot curls, if desired.
Blend in flour, sugar, mustard, salt, and white pepper.
Add milk; cook and stir till thickened and bubbly.
Stir in vinegar and lemon juice.
Chill.
Combine cabbages, carrot, and green pepper.
Pour chilled dressing over vegetables; toss to coat vegetables.
Garnish with carrot curls, if desired.
Chef
