Pierre Franey’s Coleslaw

By Pierre Franey

Total Time
20 minutes
Rating
4(184)
Comments
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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
Nutritional analysis per serving (4 servings)

341 calories; 29 grams fat; 2 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 5 grams polyunsaturated fat; 20 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 4 grams protein; 750 milligrams sodium

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.

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Preparation

  1. Step 1

    Cut the cabbage into quarters. Cut away and discard the core.

  2. 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.

  3. 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.

  4. 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.

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Ratings

4 out of 5
184 user ratings
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Comments

Alexis

Also shredded fennel and olive oil instead of vegetable oil

Rachel S.

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.

Mary

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.

Alexis

Also shredded fennel and olive oil instead of vegetable oil

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