Perfect Creamy Coleslaw
About this recipe
Coleslaw is a classic side dish, especially popular during summer barbecues and holidays like the 4th of July. Chef Jean-Pierre's take on creamy coleslaw incorporates a mix of fresh vegetables and a tangy dressing that brings a delightful crunch and flavor to the table.
This recipe features a unique twist with the addition of apple, providing a sweet contrast to the savory elements. The use of both red and white cabbage adds color and texture, making it not just delicious but visually appealing too.
Ingredient notes
- Duke mayonnaise is recommended for the dressing.
- Use a crisp variety of apple, like Granny Smith or Fuji, for the best flavor.
Tips from Chef Jean-Pierre’s video
- Soak the sliced red cabbage in ice water to reduce color bleed, which helps keep the coleslaw from turning pink.
- When cutting vegetables, aim for thin, uniform slices to ensure even mixing and texture in the coleslaw.
Good to know
- How many servings does this coleslaw recipe yield?
- This recipe yields 4-6 servings.
- What is the total time required to make this coleslaw?
- The total time to make this coleslaw is 30 minutes.
- What type of mayonnaise is recommended for the dressing?
- Duke mayonnaise is recommended for the dressing.
- What should I do if I want to prevent the apple from browning?
- To prevent the apple from browning, soak the slices in acidulated water with a squeeze of lemon.
No life story here — the video and the recipe are the whole point. All credit to Chef Jean-Pierre: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Remove the core from the red cabbage and cut it into quarters.
- 2
Slice the red cabbage into thin strips and soak in ice water to reduce color bleed.
- 3
Cut the white cabbage in half, remove the core, and slice into thin strips.
- 4
Grate the carrots using a cheese grater or mandoline.
- 5
Thinly slice the scallions, removing the root ends.
- 6
Peel and core the apple, then slice it into thin julienne strips.
- 7
Prepare the dressing by combining mayonnaise, Dijon mustard, and hot sauce in a bowl.
- 8
Mix all the chopped vegetables and apple in a large bowl, then add the dressing and toss to combine.
Heads up — we had to guess a little:
- The quantity for the hot sauce is inferred as a dash, which is a common measurement for adding spice.
Credit where it’s due: this recipe was transcribed from Chef Jean-Pierre’s original video on YouTube. Follow them there — it’s their dish.
Are you Chef Jean-Pierre? Claim this page or ask us to take it down. Your call, always.
