In a saucepan over moderate heat whisk together the yolk, the vinegar, the mustard, the salt, the cayenne, the sugar, the flour, and 1/4 cup water. Bring the mixture to a simmer, whisking, for 6 to 8 minutes, or until smooth and thick. Stir in the cream and adjust seasoning. In a large bowl stir together the cabbage, the carrot, the scallions, and the herbs, pour the dressing over the cabbage mixture, and combine the mixture well. Allow coleslaw to sit for at least 30 minutes before serving. Yield: 4 to 6 servings NOTES : Cooking Live Recipe by: Cooking LIve Show #CL8822 Posted to MC-Recipe Digest V1 #490 by Angele Freeman
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|Serving Size: 1 Serving (220g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 95 (21%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 230.2mg||71 %|
|Sodium 152.9mg||5 %|
|Potassium 238.5mg||6 %|
|Total Carbohydrate 87.6g||26 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 85.7g|
|Protein 4.5g||6 %|
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Calories per serving: 455
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