Breton coleslaw
Coleslaw with a French twist from Brittany, using finely sliced raw cauliflower instead of cabbage.
42 K 3.3/5 (3 reviews)
20 min.
Easy
12 people
5 IngredientsLast modified on: January 8th 2020
For 12 people, you will need:
- 1
600 g carrot - 2
600 g cauliflower - 3
3 reds onion - 4
parsley - 5
12 tablespoons mayonnaise - Total weight: 1,755 grams
Change measures:
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 3 reds onion, chop finely and add to the bowl with the chopped parsley.
Stage 4 - 2 min.
Finish by adding 12 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 | 40 RDI=20 % | 100 RDI=10 % | 370 RDI=60 % | 3,930 RDI=200 % | 16,470 RDI: 200 % |
| 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 12 people : 2.40 €
- 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: Spicy roast cauliflower gratin, Cauliflower and chickpea purée, Cauliflower "moelleux" in ramekins, Paella, Roscoff salad, ... See them all 49
Carrot
Like these other recipes: Crispy prawn rolls, Tender roasted carrots with avocado mayonnaise, Scallops with crunchy vegetables and wine sabayon, Creamy "terre et mer" pots, Seven-hour lamb, ... See them all 68
Mayonnaise
You can get more informations, or check-out other recipes which use it, for example: Eggs with mayonnaise, Vegetable tartare, Macédoine of vegetables, Roscoff salad, Surprise bread, ... See them all 23
Red onion
Like these other recipes: Mexican tart, Cherry tomato and green bean salad, Salad paysanne, Tahitian salad, Warm salad of potatoes and purple artichokes, ... See them all 17
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018261 K4.3 1 hour 55 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.October 13th 2010231 K4.6 25 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017467 K4.2 2 hours 15 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.December 23th 2017567 K5 2 days 16 hours 30 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.February 21th 2011128 K5
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
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.