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In small saucepan, beat the eggs thoroughly; add the sugar, flour, salt and mustard. Combine the vinegar and the water and beat into the egg mixture, then add the butter or oil. Cook over low heat, stirring constantly until thick, about 5-8 minutes. The mixture will be very lumpy looking (not to worry) beat it to smoothness. When very thick, remove from heat and beat in cream or milk. Cool. this can be made a day ahead and refrigerated. In a large bowl, combine all of the coleslaw ingredients. Add the cooled dressing and toss lightly to coat with the dressing.
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Clean neutral oil — high smoke point for frying and sautéing
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Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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Clean neutral oil — high smoke point for frying and sautéing
Korean perilla seed oil — nutty aroma for bibimbap, namul, dressing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding