Traditional Coleslaw Salad

350 g/12 or white cabbage, trimmed and finely
shredded
225 g/8 or carrots, scraped and grated
1 dessert apple, cored and chopped
25 g sultanas
25 g unsalted peanuts
Dressing:
1 tablespoon plain wholemeal flour
2 teaspoons French mustard
salt
freshly ground black pepper
150 ml/1/4 pint wine vinegar
15 g/1/2 oz polyunsaturated margarine
I egg
a little skimmed milk

To make the dressing, put the flour and mustard into a pan. Season with salt and pepper and mix in a little vinegar to make a smooth paste, then gradually stir in the remainder. Place the pan over a low heat and, stirring all the time, bring the mixture to the boil. Simmer for 5 minutes. Remove the pan from the heat and stir in the margarine.

Beat the egg in a bowl, then gradually beat in the vinegar mixture. Return to the pan and cook until it thickens. Leave to cool. then dilute with sufficient milk to make the required consistency. Taste and adjust the seasoning.

Mix the cabbage, carrots, apple, sultanas and peanuts together in a salad bowl, then stir in enough dressing to moisten the ingredients. SERVES 6