Old-fashioned Creamy Coleslaw

What helps make coleslaw creamy? Why a little cream, o’ course!  We’ve had multiple requests for creamy, or cream-based coleslaw dressings. Here, adapted from Lamora S. Gary’s 1956 “The Pacific Hostess Cookbook,” is a good one.

Makes 6 to 8 servings


  • 2 egg yolks (use pasteurized for safety)
  • 1 tsp salt
  • 1 tsp dry mustard
  • ½ cup whipping cream
  • ½ cup vinegar
  • 1 tsp butter
  • 1 tsp sugar
  • ½ tsp celery seed
  • 4 cups shredded cabbage


  1. Whip egg yolks with salt, mustard and cream; stir in remaining ingredients. Cook in double boiler over hot water, stirring constantly until thickened. Pour dressing over four cups of shredded cabbage. Chill.

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