Sweet ‘N’ Creamy Coleslaw

• 1/2 cup plus 2 tablespoons sugar
• 2-1/4 teaspoons all-purpose flour
• 2-1/4 teaspoons cornstarch
• 1 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup plus 2 tablespoons cider vinegar
• 1/2 cup water
• 1 egg, lightly beaten
• 1/2 cup milk
• 1/4 cup packed brown sugar
• 1/2 cup half-and-half cream
• 2 cups mayonnaise
• 3 medium heads cabbage (6 to 7 pounds), shredded
• 2 medium carrots, shredded
• 2 celery ribs, chopped
• 7 green onions, thinly sliced

1. 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.
2. 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.

sugar, flour, cornstarch, ground mustard, salt, pepper, cider vinegar, water, egg, milk, brown sugar, cream, mayonnaise, cabbage, carrots, celery, green onions

Taken from www.tasteofhome.com/recipes/sweet-n-creamy-coleslaw/ (may not work)