Ingredients
1/2 cup plus 2 tablespoons sugar2-1/4 teaspoons all-purpose flour2-1/4 teaspoons cornstarch1 teaspoon ground mustard1/2 teaspoon salt1/2 teaspoon pepper1/2 cup plus 2 tablespoons cider vinegar1/2 cup water1 egg, lightly beaten1/2 cup milk1/4 cup packed brown sugar1/2 cup half-and-half cream2 cups mayonnaise3 medium heads cabbage (6 to 7 pounds), shredded2 medium carrots, shredded2 celery ribs, chopped7 green onions, thinly sliced
Preparation
In a large saucepan, combine the sugar, flour, cornstarch, mustard, salt and pepper. Gradually stir in vinegar and water. Add egg and milk. Cook and stir until mixture comes to a boil. Cook 2 minutes longer or until slightly thickened. Cool to room temperature, stirring several times.
In a large bowl, combine the brown sugar and cream. Stir in mayonnaise. Add cooked dressing; mix well. In several large bowls, combine the cabbage, carrots, celery and green onions. Add dressing and toss to coat.
