Bell Pepper Slaw

• 2 teaspoons butter
• 2 teaspoons all-purpose flour
• 1 egg yolk
• 1/3 cup half-and-half cream
• 2 teaspoons cider vinegar
• 1 teaspoon sugar
• 1/4 to 1/2 teaspoon ground mustard
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup finely shredded cabbage
• 2 tablespoons each diced sweet red pepper, green pepper and celery

1. In a small saucepan, melt butter; stir in flour until smooth. In a small bowl, whisk egg yolk and cream; gradually add to butter mixture. Stir in the vinegar, sugar, mustard, salt and pepper. Bring to a boil, stirring constantly, until thickened and bubbly (the dressing will be very thick).
2. In a small serving bowl, combine the cabbage, peppers and celery. Add warm dressing and toss to coat. Cover and refrigerate for at least 2 hours.

butter, flour, egg yolk, cream, cider vinegar, sugar, ground mustard, salt, pepper, cabbage, sweet red pepper

Taken from www.tasteofhome.com/recipes/bell-pepper-slaw/ (may not work)