This Creamy Coleslaw Recipe is the Perfect Side DIsh | Jacques Pépin Cooking at Home | KQED

[@kqed]

Subtitles for this video have been updated. Apologies if you tuned in earlier and saw the never-reliable auto-generated version. We were having an issue with our captioning service that has since been resolved.

[@jemcalimoso3739]

Thank you for this recipe😊 God bless🙏🙌

[@nanabanana6407]

I love that there’s no specialty ingredients requiring an extra trip to the store. Basic recipes are often the best 😊

[@kevinhullinger8743]

Absolutely 👌🏻

[@HGG381]

Why sugar?!

[@kevinhullinger8743]

@@HGG381 balances flavor

[@steveweinstein3222]

I'm glad that YOU always have a tub of crème fraîche in the fridge. 😃

[@Disco-Terry]

I appreciate how these videos aren't unnecessarily long winded.

[@evalehde3869]

And you can fast forward through all the shredding.

[@koleyw932]

Yeah, I think they get paid more the longer they are, lots of fluff on You Tube.

[@gloriasigman4497]

This man is an absolute treasure.

[@donmorris4399]

One of my childhood chefs, still doing his thing!

[@Roccodabest]

Those 4 mins recipes from master Pepin are addictive. Keep 'em coming!

[@IronMike-f8i]

HE IS NOW OLD and decrepit... HE needs to retire. Finally leave foevet

[@jungleboy1]

I love that the best chefs on youtube are the ones that use plain and simple ingredients. Nothing fancy. As a beginner who eats lots of pre-prepared processed foods this is great, I get the recipe spot on each time.

[@gailzaranek6958]

I never thought to put sour cream in the dressing; what a great idea.

[@selma5885]

Love Jacque. He is a class act in every way. I love how humble and gracious he is.

[@missyc4165]

Now I want to have bbq this weekend just so I can make this slaw 😋

[@melaniabladeofmiquella]

Hi Jaques, long time fan, every recipe you show is something achievable and wholesome for all people, delicious and simple, you are a great teacher. Many thanks ❤

[@JacquesPepinFoundation]

Thank you for your kind comment! I'm sure Jacques would appreciate it, and we at the Jacques Pépin Foundation certainly agree with the sentiment! - CC from JPF

[@izzatso3314]

Jacques Pepin you truly are a treasure! I have learned tips, techniques and delicious recipes from you. I have watched you for decades and appreciate your skills and enthusiasm. Now I must make this coleslaw for Labor Day weekend. Happy Cooking indeed! ❤

[@ChloeLouiseTheRonnieRepublic]

Very nice.

[@paulwagner688]

This is a recipe that everyone has learned to make variations of through the generations. Yet, Chef shows that even the simplest generational recipes are worthy of gourmet cooking.

[@kqed]

Thanks, Paul. We always love your comments.

[@anonymous12726]

@@kqed We eat nature, and we love nature and nature then will take care of us! I grew up watching Mr. Pepin, from my grandparents home. Thank you

[@DeborahWheeler-v1q]

You are wonderful. Keep cooking and teaching. We need you and appreciate you.

[@morrismonet3554]

I just buy a bag of coleslaw mix; it has white and red cabbage and carrots in it. I will try this dressing next time; it looks really good. I like trying different ones.

[@MrRanma3030]

I often watch his videos to calm down and relax. What a legend!!

[@Idontwantachannel67]

Yum! I always forget the Tabasco! 🎉

[@okseekoba719]

Really Happy Cooking ❤

[@zacmarley]

master Jaques Pepin 👍🏼✍🏼👍🏼 cooking chefs

[@roncaruso931]

The master. Love his videos. Keep them coming.

[@leowaisanen1672]

Thank you Mr. Pepin

[@notagain2422]

This man is a legend in Montreal!❤

[@KingSeven007]

Dude it’s all about experience. This is simply amazing!

[@canadafragrancereviewerdia9119]

I love watching your expertise to food Jacques. My son got me watching you. He thinks you’re the greatest. My son is a good cook too.

[@user-xp5qx8wg9x]

Thoroughly enjoy learning from Chef Pepin, he's smart and down to earth. His recipes always work, I've made many of them.

[@countykerry6953]

Simple and delicious, thank you .

[@theastewart6721]

Looks delicious! Thanks Chef.

[@lflagr]

I always love how Jacques Pepin's cooking videos seem so simple, casual, and rustic---but then in the final shot of the food, everything looks like the most elegant, refined, and super fancy dish, even coleslaw lol

[@apawstate]

I grew up watching Jacques Pépin. So happy to see him still going strong. He is a treasure.

[@susanbrennan5511]

That part of the cabbage you removed to me will always be treasured. My Polish mother called it the gomumbeck. And I as a child would fight for it. Sweet and crunchy. Although I love cabbage any way I still remember when my mother gave me the gomumbeck. I’m sure the spelling is wrong but it’s such a wonderful childhood memory for me.

[@ScottLuvsRenFaires]

From what I know about Jacques, I would bet that when the camera was off he quickly diced up that "gomumbeck" and tossed it into the bowl.

[@SergioKar-h5j]

Beautiful result!

[@carlalaudicinaLFC]

I was not expecting the Tabasco! Makes sense! Looks perfect 😘

[@philvaclavik6890]

That’s a super easy recipe and simple as another person said.

[@RUNNOFT71]

Lord have mercy i love coleslaw.

[@Yrthwrym]

I'm sitting here wondering how hard it would be to compose a 4 minute segment on a 3+salt ingredient dish. Filling time sounds easy enough, but filling time in a satisfying way isn't. So he pads a bit with technique and equipment, but it feels natural because he's extremely charismatic. And to be fair I would still watch if he just sat and drank with his friends and told kitchen war stories and cautionary tales. Thank you to Jacques and all the fine folks that make this show happen.

[@Metrafann_railfan_427]

Hi Chef Pepin thanks for the recipe , as they say in France "fast done , well done " "vite fait , bien fait" ! 👍👍👍

[@bourdain666]

simple is best

[@lilithsmith1290]

I watched that man for over 40 years on TV , anything he show is so effortlessly , then you decided to do it ,not easy. He is a master! Truly I was watching hime to shreds the Cabbage or carrots with the shaky hands ,I was worried for hime. God bless hime ,and wish hime good health and contentment in his old age!

[@danoch3580]

Maestro Pepin ! Simply amazing ❤

[@bristolfashion4421]

Great bloke! So relaxed, so inspiring... Thanks 😊

[@danawinsor1380]

Mr. Pepin, It's such a joy to see you cook. I'm going to try this recipe.

[@jepolch]

I will make this today. Thanks Chef!!

[@moussatubecc2153]

thank you papa for introducing me to this menu, my children really liked it,

[@endlesviewing]

Oregeno flowers looked super cool

[@kqed]

We have never witnessed anyone putting flowers on coleslaw before. But if Jacques is doing it, we're onboard.

[@MartinCanada]

Chive blossoms can lend a pretty touch too. Cheers.

[@nickgreenmusic]

If you could be one famous person for a day, who would you be? My answer: Jacques Pépin!

[@kqed]

🥰

[@cheshirecat7132]

Jacques is my favorite chef, and one of my favorite personalities. I’d like to have lunch or dinner with Jacques, or to spend an afternoon cooking or painting with him rather than to _be_ him.

[@chrisgordon9829]

Today l learned a new way to to remove the core from a head of cabbage! Thanks Chef!!

[@RaymondStpierre-lv3je]

YOU MUST LIKE TO STICK YOUR FINGERS IN YOUR MOUTH WHEN PREPARING FOOD, TOO.

[@kathleenstanley6751]

I adore you Mr. Pepin!

[@randywatts6969]

Lots of cabbage available this time of year, I add a little caraway, and fresh ground black pepper. Homemade dressing is much better than commercial bottled I find.😙

[@robertmccoy9901]

Love good coleslaw. I will try this.

[@Lucy-uq3fi]

I love that you do these videos in your comfy kitchen. I feel as tho I am there.

[@tonioyendis4464]

Some dried raisins or cranberries takes it to another level. Good recipe, thanks!

[@veritasca24]

Wonderful. I will try with the red cabbage I have in the fridge.

[@Starfish56]

Looks great. Thanks. ❤

[@ellensoucek1914]

He was offered a job at the White House, but turned it down to work at Howard Johnson's. He really seems to understand American tastes.

[@ThanhLipke]

God Bless Mr Pepin 🙏♥️♥️♥️♥️♥️♥️♥️

[@Cristianmunca]

Jacques is an anbsolute legend!

[@MariaLacsamana-ik3in]

What a smart way to make coleslaw recipe I love fhis dish somuch thank you chef Jacques for sharing it on the yt 😮😮😮😮😅😅😅😅

[@rjames808]

Jacques is a legend.

[@missyc4165]

I made this and it was absolutely delicious 🤩. Thank you chef!

[@MsDiver2000]

Love all your video’s! Thank for your job 🙏❤

[@classiccycleconnection9334]

If one likes Turnips, the cabbage center core tastes very much like a Turnip. I eat the whole core when preparing .

[@FlyTyer1948]

👍 We definitely have to try this. Thank you.

[@GeordiLaForgery]

Thanks Jacques

[@beeeps]

Thank you for the great recipe Chef Pépin

[@OrangeTabbyCat]

If you massage or pound the cabbage it gets much softer and way easier to digest. My grandma did it, my mother did it a d ai do it too. Gibe it a good poundings with a solid wooden (beech) potatoe masher. The one I have is at least year old, from my family. I am German by the way, we love our Kraut. Krautsalat is always kneaded or pounded to make it soft and easy on your body.

[@McCulleyJr]

Elegantly simple but delicious!

[@MG-ot2yr]

Looks delicious, I make it similar but put a little honey in to balance the vinegar and a little dijon. I also shred sweet peppers if I have them on hand and some chopped scallions.

[@kajsafalck8117]

O, I want to taste, it sounds so good when he chews it! I love cole slow!

[@michelles2299]

I love coleslaw I always make my own

[@ruthy102]

Wow that looks great.Will get fresh cabbage tomorrow.Thanks.

[@lizstraub6621]

Making a Mississippi Pot Roast this weekend and this will be a great side dish for it! have all ingredients on hand! I think I'll use my food processor for the cutting, though! TY Chef!

[@kathym6603]

That looks scrumptious! 💖

[@deendrew36]

I see the cookbooks on the shelf…I would LOVE to know whose cookbooks Jacques Pépin reads!

[@denisew3917]

Another great recipe. Thanks for sharing. Hello from New York 👋👋

[@deborahrusch3484]

Beautiful! Thank you!! 💐

[@cn441]

I would watch him boil water

[@matthewferroni6003]

LOVE

[@DeborahWheeler-v1q]

I miss you and Julia. So good.

[@waveygravey30]

Amazing! Thx chef😊

[@dorre504]

When a film hit a high mark of success it gets selected into the National Film Registry because it's "culturally, historically or aesthetically significant". I believe Mr. Pepin also needs to belong in such a National Registry for Culinary Arts for his life contribution to simple cuisine and food education. May he long live and keep on chopping 😃

[@Toobula]

Gasp! No black pepper from the PepperMate? A must! Also a nice variation: instead of cabbage, use half cabbage half fennel.

[@theaweavers8576]

Beautifull healthy recipe xxx will have to try with lobster

[@j.3982]

Beautiful 👍🥰♥️🇨🇦🙏😊

[@Nichos26]

Good recipe looks simple and tasty 😊❤

[@worthington3637]

I have had three mandolins, one exactly like that which you show. Each ended up in the bin after I took chunks of me through the blades, usually while slicing potatoes and someone distracts me. I'm strictly sharp knife or grater nowadays. The worst I do to myself is to shave half a millimetre from the front of a finger nail as my sharp knife slices by. (Don't bother to find the shaving, it adds crunch.)

[@msr1116]

I find the hand guard awkward to use but am researching steel mesh gloves used by those processing fish and seafood. I have a Curtis Stone contraption with an extremely sharp blade I l prefer for thin slices but causes me anxiety while using it.

[@joandeimling7681]

Lost the tip of a finger on one of those monsters. Bought a pair of no cut gloves, no more lost bits!!

[@worthington3637]

@@joandeimling7681 What? No extra crunch from fingernail shaving? 🙂

[@joandeimling7681]

@@worthington3637 no sir, just a little extra protein.

[@julienprevost5409]

Personne ne pèle une carotte comme Jacques Pépin

[@francinecorry633]

I cringe when I see chef`s not using the safety guard on a mandolin(i have this one), b/c by not using one sent me to the ER. A quick and easy slaw that you don't need a recipe for.Thank you chef as always.

[@SoGorgeous-ju8jn]

It’s called a mandolin, the shredder. Coleslaw requires a lot of seasoning otherwise too plain. I add celery seed to my coleslaw. I would have added some red cabbage as well.

[@tomevans4402]

Love it

[@skipstewart9376]

Monsieur Pépin, as I get older, I’m 67 now, I’m never sure if the seasoning, especially salt, is too much for everyone else, because as I get older, I probably use more, my grandmother used it more and more as she got older and I’m concerned about doing that. Any suggestions (before the guests arrive)?

[@tesstess3371]

Measure the amount! Or under salt and let your guests add more to taste. Once it is over salted there is no easy way to go back.

[@MetaWander]

I cut down on salt by trying to "add taste" rather than trying to "cut salt". Depending on the dish/food, try using lemon juice in addition to salt, it'll bring out the flavours, add some tang, and you might fool your tastebuds a little ;). You can also try Sumac (usually available in Middle Eastern/good spice shops/online). It's a little sour and complements (or replaces) salt well, especially to top or add as a condiment. Salt-free seasoning blends (like Mrs Dash or Sodium-free Herbamare) are also good options to use less salt while adding flavour.

[@yoholmes273]

Very considerate & thoughtful question. My suggestion would be to know approximately what your "pinch" of salt generally is. Everyones is different so knowing what you do personally is paramount. Once that is established, knowing exactly how much seasoning you are going to add is nonissue. If anything, if you are still worried, especially for non meat dishes, undersalt & like another commenter suggested, allow the guests to enjoy & season at their leasure. Happy Cooking 🍳

[@SmartJanitor]

This is the best of the four current answers: Occasionally, have someone else taste your food. You're assuming you're using more salt. You could be incorrect.

[@powerWithinUs4055]

Love the Sumac idea. I’ll try it soon. I’ve been cheating by using the packaged slaw, but the dressing I make in a covered jar. I’ve been doing a taste test for the wraps. One is tomato, the other is sun-dried tomato wrap. I've used coleslaw. Just. Faster than sandwich assembly, it’s easy and good.

[@thejerk95]

Goes great with saltines

[@DSelwyn21]

Some times I think Jacques uses the most rustic techniques he can in order to illustrate that this is a recipe anyone can make. What really drives home this idea is Jacques making the dressing, not separately but, within the cabbage and carrots in a way-too-small bowl and then using a pair of tongs to stir everything together. It's like he's saying, "see, if I can make cole slaw in this fashion, literally anyone can make cole slaw."

[@damianjanowicz]

Thanks.

[@billy4072]

Brill. :)

[@catherineprime5089]

Keep in mind he’s 88. Amazing

[@msr1116]

This is very similar to a KFC sweet-sour milky mayo dressed slaw and what I make. Sometimes I sprinkle in a tiny pinch of red pepper flakes when I want a little kick.

[@sir.donjennerogorrell1243]

? goúd? Awesome bruv 😋👍🏼. Thx u 🙌🏽 😤 💀 🍻 ♎️...

[@lisettalisetta9841]

good

[@josefinajaime4550]

Love the coleslaw i used to eat in USA. Do they put pepper on it? Thanks ❤😅

[@zoyaclark7961]

I add a tb.sp. of soft cheese, it holding a juices after.

[@gracemadej5564]

😊