Pierre Franey’s Coleslaw

Name: Pierre Franey’s Coleslaw
Total time: 20 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 head cabbage, about 1 pound; 2 medium-size carrots, trimmed and scraped, about 1/3 pound; 2 tablespoons distilled white vinegar; 1 tablespoon Dijon mustard; 1 teaspoon honey; salt and freshly ground pepper to taste; 1/2 cup vegetable oil; 2 teaspoons poppy seeds; 2 tablespoons finely chopped scallions

By Pierre Franey

Total Time: 20 minutes
Rating: 4(181)
Comments: Read comments

Pierre Franey, that consummate reinterpreter of American cooking, provided this recipe for a Dijon-and-honey spiked coleslaw to The Times in a “60 Minute Gourmet” column in 1990. (It takes much less time to prepare than that.) The result pairs beautifully with any fried seafood and many grilled meats, particularly those scented with soy or curry. It will improve in flavor over the course of a few hours, so it is a good recipe to make in the heat of a weekend day, ahead of an evening barbecue.

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

1head cabbage, about 1 pound
2medium-size carrots, trimmed and scraped, about ⅓ pound
2tablespoons distilled white vinegar
1tablespoon Dijon mustard
1teaspoon honey
salt and freshly ground pepper to taste
½cup vegetable oil
2teaspoons poppy seeds
2tablespoons finely chopped scallions

Ingredient Substitution Guide

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Preparation

Step 1
Cut the cabbage into quarters. Cut away and discard the core.
Step 2
Process the cabbage in the container of a food processor to the desired degree of fineness. The cabbage could be alternately chopped with a knife on a flat surface. Place the cabbage in a mixing bowl.
Step 3
Cut the carrots into quarter-inch rounds. Place the carrots in the container of a food processor and process, or chop the carrots to the desired degree of fineness. Combine the carrots and cabbage.
Step 4
Place the vinegar, mustard, honey, salt, pepper and oil in a mixing bowl. Beat until smooth. Pour mixture over cabbage and carrots. Add poppy seeds and scallions. Blend well and serve.

Ratings

4 out of 5

181 user ratings

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Comments

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Rachel S.3 weeks ago

I think this is a wonderful recipe. It makes a crisp tasty coleslaw that is a perfect foil to whatever else you may be serving with it. My family prefers it to a mayo forward coleslaw and that includes my teenagers.

Mary2 months ago

I used the food processor for the carrots and cabbage. Next time, I will use a larger grate for the cabbage. Happy with the taste.

Alexis1 year ago

Also shredded fennel and olive oil instead of vegetable oil

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