Gluten Free Cole Slaw Dressing
This Cole slaw dressing recipe has been in the family for years; not sure where it came from, although my Aunt Dorothy opined that my grandmother might have found it in a magazine.
But it's sweet and tangy and marvelous; I have never found a slaw dressing nearly as good.
The original recipe called for either all-purpose flour or corn starch; Cornstarch is, of course, gluten-free, but I wasn't pleased with the consistency. But you can use it if it's what's available. I have rice flour on hand, and i find it superior for thickening sauces and gravy.
I find this makes exactly enough dressing for pre-shredded cabbage sold by the bag (10-12 oz), but if you are shredding a full head of cabbage, double the recipe.
INGREDIENTS
combine vinegar and water, and mix into the rest of the ingredients over low heat.
Stir constantly until thick.
Remove from heat, and store in refrigerator until well-chilled.
Mix thoroughly with shredded cabbage
Allow to sit in fridge 2-3 hours before serving.
But it's sweet and tangy and marvelous; I have never found a slaw dressing nearly as good.
The original recipe called for either all-purpose flour or corn starch; Cornstarch is, of course, gluten-free, but I wasn't pleased with the consistency. But you can use it if it's what's available. I have rice flour on hand, and i find it superior for thickening sauces and gravy.
I find this makes exactly enough dressing for pre-shredded cabbage sold by the bag (10-12 oz), but if you are shredding a full head of cabbage, double the recipe.
INGREDIENTS
- 1 egg
- 1 tablespoon white rice flour
- 4 tablespoons sugar
- 1 tsp dry mustard
- 1/2 cup cider vinegar
- 1/3 cup water
combine vinegar and water, and mix into the rest of the ingredients over low heat.
Stir constantly until thick.
Remove from heat, and store in refrigerator until well-chilled.
Mix thoroughly with shredded cabbage
Allow to sit in fridge 2-3 hours before serving.
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