New England-Style Coleslaw
By Yankee Magazine|Nov 16 2010|
Classic New England-Style Coleslaw — a traditionally tangy salad — is a favorite for picnics and barbecues.
Yield
Serves 6
Ingredients
1 large egg
1 cup sour cream
1 tablespoon all-purpose flour
6 tablespoons cider vinegar
1 tablespoon sugar
1 medium onion, quartered
1/2 cup celery leaves, loosely packed
1 bay leaf
1 medium-size green cabbage, shredded
Salt and freshly ground black pepper
Instructions
1. Whisk the egg and sour cream in a small saucepan. Add the flour and stir over medium heat until the mixture bubbles and thickens slightly.
2. Meanwhile, combine the vinegar, sugar, onion, celery leaves, and bay leaf in another saucepan and boil, uncovered, at a gentle bubble for 5 minutes. Strain the liquid, then whisk it into the sour cream mixture.
3. Place the shredded cabbage in a large mixing bowl. Pour on the dressing and toss to combine. Season with salt and pepper. Cover the bowl and refrigerate until thoroughly chilled.
I am a native New Englander and have never had coleslaw like this. Yuk!
This looks like a boiled mayonnaise dressing. The absence of salt would help keep the cabbage from producing so much liquid, making the salad soggy. Born in NH. grew up in Maine, and then lived in Massachusetts – a New Englander for over 45years, but have not seen this recipe before. This is definitely vintage! So many of the very old recipes featured a roux base or included eggs and cream giving them a texture we don’t appreciate today (almost slimy). Still, I think I will try this out before i say its not edible.