This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Breton coleslaw
Coleslaw with a French twist from Brittany, using finely sliced raw cauliflower instead of cabbage.
54 K 3.3/5 (3 reviews)
20 min.
Easy
0.80 €
4 people
5 IngredientsLast modified on: January 8th 2020
For 4 people, you will need:
- 1
200 g carrot - 2
200 g cauliflower - 3
1 red onion - 4
Parsley - 5
4 tablespoons mayonnaise - Total weight: 585 grams
Times for this recipe
Preparation: 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - ⌛ 5 min.
Stage 3 - ⌛ 5 min.
Prepare 1 red onion, chop finely and add to the bowl with the chopped parsley.
Stage 4 - ⌛ 2 min.
Finish by adding 4 tablespoons mayonnaise and mix well. Your Breton coleslaw is ready.
Remarks
You can replace the mayonnaise with a rémoulade or rémoulette dressing.
Keeping: Should be eaten the day it is made, or the following day at the latest (because of the mayonnaise).
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=5 % | 30 RDI=3 % | 120 RDI=20 % | 1,310 RDI=70 % | 5,490 RDI: 70 % |
| Per 100 g | 2 RDI=1 % | 5 RDI=1 % | 20 RDI=3 % | 220 RDI=10 % | 940 RDI: 10 % |
| Per person | 3 RDI=1 % | 8 RDI=1 % | 30 RDI=5 % | 330 RDI=20 % | 1,370 RDI: 20 % |
How much will it cost?
- For 4 people : 0.80 €
- Per person : 0.20 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cauliflower
Like these other recipes: Two-cheese vegetable gratin, Warm autumn salad, How to prepare cauliflower, Cauliflower tabbouleh, Cauliflower "moelleux" in ramekins, ... See them all 52
Carrot
Like these other recipes: Chorba, Tahitian style fish, Sausage and lentils "en cocotte", Fillet of pollack cooked in two stages, Chinese style chicken, ... See them all 70
Mayonnaise
You can get more informations, or check-out other recipes which use it, for example: Roscoff salad, Green Piedmont Salad, Green bean and potato salad with paprika, Surprise bread, Crab Cakes, ... See them all 23
Red onion
Like these other recipes: Chicken club sandwich, Rice à la grecque, White bean gratin "à l'italienne", Green Piedmont Salad, Tahitian salad, ... See them all 17
Other recipes you may also like
How to prepare rhubarb
Rhubarb and its characteristic flavour can be the basis of delicious desserts, but it needs to be prepared a certain way before using. October 13th 2010235 K4.9 30 min.
Clementine sorbet
To capture the delicate flavour of clementines, we need to use not only the juice, but also a little zest to add a delicious hint of bitternes. Here's a simple method using sugar cubes. December 24th 2018163 K4.3 2 hours 50 min.
Cauliflower "moelleux" in ramekins
This melt-in-the-mouth cauliflower dish is a kind of purée, bound with a little potato and cooked in milk to add creamy smoothness. This makes a great accompaniment for meat, or as the main feature, served in ramekins with slivers of fried dry-cured ham. March 3rd 201973 K 60 min.
Mini almond-morello tarts
This very simple recipe is a good way to use up leftover sweetcrust pastry. The tiny tarts are filled with almond cream and topped with a morello cherry (French Griottines are best, if you can get them). March 1st 202047 K 25 min.
Confit of quinces in Macvin
In this simple recipe, the sliced quinces are gently stewed in Jura Macvin until melting and caramelized. Served with real custard, this gives a delightful contrast of flavour and colour. January 10th 202147 K 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.