Red and White Cabbage Salad

This was interesting. Not your typical KFC coleslaw, but still good. Not great, but decent. If you like crunchy cabbage, then you will probably like this recipe. I like the color even though the red cabbage is more purple, it is still festive. Be careful with your amounts of cabbage. It only calls for 2 cups!

Red and White Slaw


  • 1 c. red cabbage, chopped fine
  • 1 c. white cabbage, chopped fine
  • 2 t. sugar
  • 1/2 t. salt
  • 1/2 t. mustard
  • 1/8 t. pepper
  • 1/4 c. vinegar
  • 1/4 c. water
  • 1 T. butter
  • 1 t. flour
  • 1 egg yolk (or whole egg)


  1. Put the cabbage in separate bowls and set aside.
  2. Mix the sugar, salt, mustard and pepper in a saucepan and stir in vinegar and water. Bring to a boil.
  3. Rub the flour and butter together and whisk into the boiling mixture. Cook until thickened. Pour this gradually over a beaten egg in a glass bowl, whisking the whole time.
  4. Divide the dressing and pour over cabbage while still hot. Place the white cabbage on a platter 1 inch from the edge. Make a border of the red all around the white, reserving a 1/4 c. red cabbage for a “bullseye” on the top.
  5. Refrigerate or serve right away.

This needed salt BAD, so I added some celery salt. Not enough to redeem, but enough to make edible! AND just so you know, I did my plating totally wrong! Oh, well.

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