Great Cole Slaw Dressings

This is our favorite old time cole slaw dressing. We needed to use the rest of our St. Patrick’s day penny-a-pound cabbage. I shredded the cabbage with a carrot and some onion in my food processor until almost fine enough, then poured in the cold dressing and pulsed it once or twice to combine.

Simple Cooked Cole Slaw Dressing
1 Egg -- yolk only
3 Tablespoons Sugar **
1 Tablespoon Prepared Mustard
2 Tablespoons Butter
½ Cup Cider Vinegar
2 Teaspoons Celery Seed -- cook with egg mixture
½ Cup Heavy Cream -- or half and half or cream and milk

DIRECTIONS:
 In a medium saucepan, stir together the egg yolk, sugar, mustard, butter and vinegar and celery seed. Whisk together over medium heat and boil until thick (about 10 minutes). Remove from heat and cool. Whisk in the half-and-half. Refrigerate until needed.
Coats 1 pound of shredded cabbage or Cole slaw mix. Chop the vegetables in the processor, pour on the cold dressing and pulse several times to coat. Keeps several days. The dressing can be frozen, thaw in fridge and use. Also use on chicken or tuna salad.
**If you like a sweeter slaw dressing, use 4 tbsp sugar.
Cost: About $ .77 for 1 cup dressing. Similar refrigerated cole slaw dressing $4.12 for 2 cups
Yield: "1 Cup"
This cooked dressing costs me about 77¢ for 1 cup; a popular refrigerated cole slaw dressing costs $ 2.06 for 1 cup ($4.12 per jar), the following dressing costs 50¢ for 1 cup.
If you need an even simpler, quicker dressing, try this one.
Quick Cole Slaw Dressing
1 cup Miracle Whip or Mayonnaise
1 cup sugar
1/4 cup vinegar
1/4 cup Salad Oil
3/4 teaspoon salt
Combine and chill. Coats 1 head of shredded cabbage or 2 quarts of Cole slaw mix.
Yield: "2 Cups"