Coleslaw for people who hate mayonnaise. Adapted from Betty Crocker cookbook, 1990 edition. egg, sugar, vinegar, water, margarine or butter, salt, dry mustard, 10 oz packaged shredded coleslaw cvt

Ingredients

1	large egg
1/4	cup sugar
1/4	cup cider vinegar
2	tablespoons water
2	tablespoons Promise (or butter)
1/2	tsp salt
1/2	tsp dry mustard
10	oz coleslaw mix, discard seasoning packet

Directions

1. Beat egg until thick and lemon colored.
   
   
2. Heat sugar, vinegar, water, margarine, salt and mustard to boiling, stirring constantly.
   
   
3. Gradually stir in at least half the hot mixture into egg; stir into hot mixture in saucepan.
   
   
4. Cook over low heat, stirring constantly, until thickened, about 5 minutes.
   
   
5. Pour over cabbage and toss.
   
   
6. Original recipe called for one small green pepper (1/2 cup) chopped and 1/2 medium cabbage (about 4 cups shredded).
   
   

Categories

Eggs, Vegetables, Salads, Side Dish, American, Fourth of July, Boil, Chill, Quick, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very high in vitamin A High in vitamin B6 Very high in vitamin C

Bad points High in cholesterol High in sodium Very high in sugar