Picnic Coleslaw

By William Norwich

Published March 23, 2002

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
10 minutes, plus hours' refrigeration
Rating
4(146)
Comments
Read comments

Featured in: Two For The Road

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:8 to 10 servings

  • ⅔ cup olive oil

  • 3 tablespoons flour

  • ½ teaspoon salt

  • 1 tablespoon dry mustard

  • ¼ teaspoon cayenne

  • 6 tablespoons sugar

  • ½ cup white wine vinegar

  • 1 cup heavy cream

  • 2 egg yolks

  • ½ head medium-red cabbage, shredded

  • ½ head medium-green cabbage, shredded

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

16 grams carbs; 56 milligrams cholesterol; 284 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 24 grams fat; 3 grams fiber; 142 milligrams sodium; 3 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Place the oil in a medium saucepan, and heat over medium-high heat. When hot, add the flour, and mix well. Add the salt, mustard, cayenne, sugar and vinegar, and stir until thickened. Combine the cream and egg yolks. Add some of the oil mixture to the cream, and then pour back into the oil mixture. Stir until it thickens.

  2. Step 2

    Place the shredded cabbage in a large bowl. Pour the warm dressing over the cabbage, and combine. Cool and chill for several hours before serving.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
146 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

BDF

Dicey but it came out great. First of all, two half heads? Please, who are you talking to. I used one big Napa head and had to make another 50% of the sauce. I think the key is to use medium/medium-low heat, not medium-high heat (unless my stove runs hot? it might). Also really make sure the flour dissolves, maybe even use a little less than indicated.

Jean

We liked this very much and it kept well. I used only red cabbage because it was what we had in the garden.

Greg M

Anybody have thoughts on whether this could be made the night before a mid-day picnic?

Jean

We liked this very much and it kept well. I used only red cabbage because it was what we had in the garden.

Jean

These were delicious and I brought them as a gift. I always use only 1/2 glaze recipe for sweet rolls and it covers them generously.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.