Iceberg Coleslaw-Boiled Dressing Recipe

Iceberg Coleslaw-Boiled Dressing Recipe

Ingredients

• Serving Size : 6
• 1 head iceberg lettuce
• 1/2 cup cider vinegar
• 2 tablespoons sugar
• 1 tablespoon flour
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 2 Eggs
• 2 tablespoons heavy cream

Method

1. Sliced tomatoes – optional
2. Core, rinse and thoroughly drain lettuce; chill in disposable plastic bag or plastic crisper.
3. Heat vinegar to boiling.
4. In separate bowl, combine sugar, flour, mustard and salt.
5. Add eggs and beat just until blended
6. Stir in a little hot vinegar, then add mixture to remaining vinegar
7. Cook over low heat, stirring constantly until thickened, about 5 minutes.
8. Stir in cream; chill.
9. At serving time, cut head of lettuce lengthwise into halves; place cut-sides down on board and slice crosswise with thin-blade knife.
10. 1 head lettuce will yield about 4 cups shredded lettuce.
11. Place in serving bowl and toss with dressing.
12. Serve with sliced tomatoes, is desired.

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