This recipe is one of several featured in the July 1978 Dining In article Tots and Pans

We all know that cabbage is a cheap and good source of vitamin C. But try telling that to a kid who turns his nose up at this vegetable in any form. When a friend of mine shared her grandmother’s coleslaw recipe with me, I knew I could seduce the kids into eating it if only I could get them to take that first bite. So I named it after a character in their favorite movie.

1/2 cup honey
1/2 cup wine vinegar
1/2 cup water
1 teaspoon arrowroot
2 eggs
dash of salt
1 head of cabbage

Combine first six ingredients in a saucepan.

Mix the ingredients, then stir over low heat until thick. Cool.

Shred one head cabbage — either by hand or in mom’s food processor. Peel and slice four carrots into coins. Pour dressing over vegetables, mix thoroughly. Cover and refrigerate until serving time. It will keep two or three days and is actually better the second day.