Classic Vinaigrette Coleslaw! | Chef Jean-Pierre

Name: Classic Vinaigrette Coleslaw! | Chef Jean-Pierre
Total time: 15 min
Ingredients: ½ heads Cabbage, thinly sliced; ¼ heads Red cabbage, thinly sliced; 2 Carrot, grated; 2 Scallion, thinly sliced; ¼ cups Cherry, dried; ¼ cups Raisin; ½ Cucumber, thinly sliced; 1 tbsp Parsley, finely chopped; Lemon; 2 tbsp Dijon mustard; ½ tsp Hot sauce; 1 tbsp Garlic, minced; Salt; Black pepper; ¾ cups Olive oil; ¼ cups Balsamic vinegar

By Chef Jean-Pierre · 15 min

Ingredients

Cabbage · thinly sliced½ heads
Red cabbage · thinly sliced¼ heads
Carrot · grated2
Scallion · thinly sliced2
Cherry · dried¼ cups
Raisin¼ cups
Cucumber · thinly sliced½
Parsley · finely chopped1 tbsp
Lemon
Dijon mustard2 tbsp
Hot sauce½ tsp
Garlic · minced1 tbsp
Salt
Black pepper
Olive oil¾ cups
Balsamic vinegar¼ cups

Instructions

In a bowl, whisk the Dijon mustard, hot sauce, minced garlic, salt and black pepper until well emulsified.
Slowly pour in the basil olive oil (or regular olive oil) while whisking constantly to form an emulsion.
Whisk in the Sicilian lemon balsamic vinegar (or white wine vinegar) and the lemon juice until smooth and well combined.
In a large bowl, combine all the coleslaw ingredients.
Pour the vinaigrette over the coleslaw and toss gently until evenly coated.
Taste and adjust with salt, pepper or hot sauce if needed.
Cover and refrigerate for at least 1 hour before serving.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

Watch the recipe video Open the official recipe

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