BELL PEPPER SLAW

Bell Pepper Slaw image

Try this recipe when you want to round out a small-serving meal with a crisp, creamy slaw without a week's worth of leftovers.-Angela Andrews, Whitby, Ontario

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 11

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Ingredients

2 teaspoons butter
2 teaspoons all-purpose flour
1 egg yolk
1/3 cup half-and-half cream
2 teaspoons cider vinegar
1 teaspoon sugar
1/4 to 1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup finely shredded cabbage
2 tablespoons each diced sweet red pepper, green pepper and celery

Steps:

In a small saucepan, melt butter; stir in flour until smooth. In a small bowl, whisk egg yolk and cream; gradually add to butter mixture. Stir in the vinegar, sugar, mustard, salt and pepper. Bring to a boil, stirring constantly, until thickened and bubbly (the dressing will be very thick). , In a small serving bowl, combine the cabbage, peppers and celery. Add warm dressing and toss to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 151 calories, Fat 11g fat (6g saturated fat), Cholesterol 137mg cholesterol, Sodium 223mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.