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Breton coleslaw
20 min.
Easy
0.80 €
4 people
5 Ingredients- 1
200 g carrot - 2
200 g cauliflower - 3
1 red onion - 4
parsley - 5
4 tablespoons mayonnaise - Total weight: 585 grams
Step by step recipe
Stage 2 - ⌛ 5 min.
Stage 3 - ⌛ 5 min.
Stage 4 - ⌛ 2 min.
| 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 % |
- For 4 people : 0.80 €
- Per person : 0.20 €
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Carrot
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Cauliflower
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Mayonnaise
You can get more informations, or check-out other recipes which use it, for example: Macédoine of vegetables, Piedmont salad, Rice and zucchini salad with paprika, Green bean and potato salad with paprika, Eggs with mayonnaise, ... See them all 23
Red onion
Like these other recipes: Grandma's salad, White bean gratin "à l'italienne", Salade Niçoise, Chicken club sandwich, Mexican tart, ... See them all 17
How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick.
Lettuce "chiffonade"
Chiffonade is a French term meaning "made of rags.", it consists of shredding the heart of a lettuce into thin ribbons.
Rabbit terrine
This is a rather special rabbit terrine, with some of the meat added in larger morsels to the minced mixture before cooking. These whole pieces of rabbit show when the terrine is sliced and add character, both in flavour and texture.
Morteau sausage "crisps"
To make these "crisps", the Morteau sausage is first boiled before being sliced thinly. The slices are then baked in the oven until they start to crisp. These make a very tasty aperitif snack or can be served to accompany any dish you choose.
Benoîton
This curious name (explained below) applies to a small bread fingers made with a blend of wheat and rye flour, enriched with raisins and almonds.Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)