Picnic Coleslaw Recipe

Name: Picnic Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup olive oil; 3 tablespoons flour; 1/2 teaspoon salt; 1 tablespoon dry mustard; 1/4 teaspoon cayenne; 6 tablespoons sugar; 1/2 cup white wine vinegar; 1 cup heavy cream; 2 egg yolks; 1/2 head medium-red cabbage, shredded; 1/2 head medium-green cabbage, shredded

Servings: persons

⅔ cup olive oil
3 tablespoons flour
1/2 teaspoon salt
1 tablespoon dry mustard
1/4 teaspoon cayenne
6 tablespoons sugar
1/2 cup white wine vinegar
1 cup heavy cream
2 egg yolks
1/2 head medium-red cabbage, shredded
1/2 head medium-green cabbage, shredded

1
Place the oil in a medium saucepan, and heat over medium-high heat.
2
When hot, add the flour, and mix well.
3
Add the salt, mustard, cayenne, sugar and vinegar, and stir until thickened.
4
Combine the cream and egg yolks.
5
Add some of the oil mixture to the cream, and then pour back into the oil mixture.
6
Stir until it thickens.
7
Place the shredded cabbage in a large bowl.
8
Pour the warm dressing over the cabbage, and combine.
9
Cool and chill for several hours before serving.

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ⅔ cup olive oil, 3 tablespoons flour, 1/2 teaspoon salt, 1 tablespoon dry mustard, and more.

Yes, Picnic Coleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Picnic Coleslaw

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