Best French Coleslaw Recipes

FRENCH STYLE CREAMED CABBAGE

Steps:

• Wash the cabbage, remove outer leaves and slice (wash again if necessary).
• Bring a large pan of water to the boil, add salt and cabbage and cook for 10 minutes.
• Drain cabbage.
• Heat the lard in a large pan, add the garlic making sure it doesn't brown.
• Add the cabbage and bouquet garni.
• Moisten with the stock and and season.
• Cover and simmer for 45 minutes to 1 hour, checking occasionally to ensure there is some liquid at the bottom of the pan and adding more stock if necessary.
• Remove the pan from the heat and add the creme fraiche, stir and serve immediately.

THE ULTIMATE COLESLAW

Steps:

• In a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined.

COLESLAW

Steps:

• In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
• Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
• Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
• Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.