Ingredients

• 1 - medium sized tender green cabbage shredded
• 1 - potato boiled, chilled and chopped
• 2 - medium sized carrots grated coarsely
• 1/4 cup - chopped capsicum
• 1/2 cup - chopped spring onion
• 1 stick - celery chopped
• For dressing:
• 2 - egg yolks
• 1/4 cup - vinegar
• 1 tbsp - sugar
• 1/4 tbsp - plain flour
• 1/2 tsp - salt
• 1/2 tsp - pepper powder
• 1/2 tbsp - butter
• 1 sprig - mint leaves plucked and chopped finely

How to Make Freezing Cole Slaw

• Beat the egg yolks, add sugar, salt, plain flour and pepper powder. Beat till smooth
• Heat vinegar and pour over egg mixture.
• Put the mixture in a double boiler. Cook till it thickens while stirring continuously.
• Add butter and mix it well.
• Remove from fire and let it cool.
• Add mint leaves, mix and set aside the dressing.
• For the salad, mix all vegetables except celery.
• Chill in in a large glass bowl.
• Pour dressing over chilled vegetables. Toss well.
• Refrigerate for 1 hour.
• Garnish with celery before serving.