Amish Creamy Coleslaw With Boiled Dressing - cooking recipe

Ingredients

DRESSING
2 large eggs
3 tablespoons granulated sugar
1 1/2 tablespoons all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon ground mustard
1/4 cup cider vinegar
1/4 cup water
1 tablespoon butter or 1 tablespoon olive oil
3 tablespoons cream or 3 tablespoons milk
COLESLAW
6 cups shredded cabbage (about 1 3/4 lbs)
1 large shredded carrot, about (3/4 cup)
1 celery, finely chopped (1/2 cup)
1 small onion, finely chopped (about 1/4 cup)
1/2 green bell pepper, finely chopped (about 1/2 cup)
1/4 cup minced parsley
1 1/2 teaspoons celery seeds
1 teaspoon mustard seeds
1/2 teaspoon fresh coarse ground black pepper

Preparation

In small saucepan, beat the eggs thoroughly; add the sugar, flour, salt and mustard.
Combine the vinegar and the water and beat into the egg mixture, then add the butter or oil.
Cook over low heat, stirring constantly until thick, about 5-8 minutes. The mixture will be very lumpy looking (not to worry) beat it to smoothness.
When very thick, remove from heat and beat in cream or milk. Cool.
this can be made a day ahead and refrigerated.
In a large bowl, combine all of the coleslaw ingredients.
Add the cooled dressing and toss lightly to coat with the dressing.