Pierre Franeys Coleslaw Recipes

PIERRE FRANEY'S COLESLAW

Steps:

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

THE ULTIMATE COLESLAW

Steps:

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

CLASSIC COLESLAW

Steps:

• Combine the carrots and the green and purple cabbage in a large bowl.
• In a separate bowl, mix together the milk, mayonnaise, sugar, vinegar, black pepper, cayenne and salt. Add more milk if you like the dressing a little thinner. Pour over the cabbage mixture and toss to combine. Add the parsley and toss again.

COLE PORTER SLAW

Steps:

• Whisk together the vinegar, buttermilk, mayonnaise, and brown sugar until the sugar is dissolved. Stir in the mustard, parsley, and salt. Add the onion and coleslaw mix and stir to coat. Chill in refrigerator at least 15 minutes before serving.

ALICE WATERS'S COLESLAW

Steps:

• Quarter the cabbage through the core; cut out the core. Cut the quarters crosswise in half; finely shred, using a sharp knife. Place shredded cabbage in a very large bowl or pot (you will have about 5 1/2 quarts). Cut open the jalapeño, discard the seeds and dice it fine. Add diced jalapeño, onion and cilantro to the cabbage and toss to mix. Sprinkle with the lime juice, vinegar, oil, salt, pepper and sugar, and toss to coat.
• Let slaw sit for 1 hour, tossing occasionally. Drain; taste and adjust seasonings. Wait another hour. Serve at room temperature.