2 pounds green cabbage, thinly sliced
2 green bell peppers, quartered, seeded and sliced
1 small white onion, chopped
1 large carrot, grated
½ cup sugar
4 teaspoons salt
1½ tablespoons sugar
2 teaspoons dry mustard
1 tablespoon salt
¼ teaspoon cayenne pepper
2 teaspoons celery seed
14 tablespoons Champagne vinegar
1 green apple, grated
½ onion, grated
1 cup sour cream
2 eggs
METHOD:
Combine sugar, dry mustard, salt, cayenne, celery seed, Champagne vinegar, green apple, onion, sour cream, and eggs in a double boiler and cook until thickened. Allow to cool.
Combine green cabbage, bell peppers, white onion, carrot, sugar and salt in a bowl. Transfer to a colander inside the bowl and refrigerate overnight, allowing the excess moisture to drain away.
Combine cole slaw ingredients with dressing and serve. This slaw will last at least 2-3 days.
