1 tablespoon plus 1 teaspoon margarine
1 tablespoon all-purpose flour
1/2 cup low-fat milk
1/4 cup apple cider vinegar
1/2 teaspoon each powdered mustard and granulated sugar
1/4 teaspoon each celery seed and salt
1/8 teaspoon white pepper
8 cups shredded green cabbage
1/2 cup chopped celery
1/4 cup each chopped onion, green bell pepper, and pimento
In small saucepan melt margarine over medium-high heat; add flour
and stir quickly to combine. Cook, stirring constantly, for 1
minute; stir in milk. Reduce heat to low and let simmer, stirring
constantly, until mixture is smooth and thickened, 3 to 4 minutes.
Using a wire whisk, in small mixing bowl beat together egg, vinegar,
mustard, sugar, celery seed, salt, and pepper. Gradually stir some
of the milk mixture into the egg mixture; stir egg mixture into
milk mixture in saucepan. Cook, stirring frequently, until flavors
blend, 1 to 2 minutes (do not overcook). Set aside and let cool.
In medium mixing bowl combine remaining ingredients; add dressing
and toss to coat. Cover with plastic wrap and refrigerate until
chilled and flavors blend, at least 1 hour. Makes 4 servings.