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@jemcalimoso37392 ай бұрын
Thank you for this recipe😊 God bless🙏🙌
@nanabanana64072 ай бұрын
I love that there’s no specialty ingredients requiring an extra trip to the store. Basic recipes are often the best 😊
@kevinhullinger8743Ай бұрын
Absolutely 👌🏻
@HGG38110 күн бұрын
Why sugar?!
@kevinhullinger874310 күн бұрын
@@HGG381 balances flavor
@steveweinstein3222Күн бұрын
I'm glad that YOU always have a tub of crème fraîche in the fridge. 😃
@Disco-Terry2 ай бұрын
I appreciate how these videos aren't unnecessarily long winded.
@evalehde38692 ай бұрын
And you can fast forward through all the shredding.
@koleyw932Ай бұрын
Yeah, I think they get paid more the longer they are, lots of fluff on You Tube.
@gloriasigman4497Ай бұрын
This man is an absolute treasure.
@donmorris43992 ай бұрын
One of my childhood chefs, still doing his thing!
@Roccodabest2 ай бұрын
Those 4 mins recipes from master Pepin are addictive. Keep 'em coming!
@IronMike-f8iАй бұрын
HE IS NOW OLD and decrepit... HE needs to retire. Finally leave foevet
@jungleboy12 ай бұрын
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.
@gailzaranek69582 ай бұрын
I never thought to put sour cream in the dressing; what a great idea.
@selma5885Ай бұрын
Love Jacque. He is a class act in every way. I love how humble and gracious he is.
@missyc41652 ай бұрын
Now I want to have bbq this weekend just so I can make this slaw 😋
@melaniabladeofmiquella2 ай бұрын
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 ❤
@JacquesPepinFoundation2 ай бұрын
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
@izzatso33142 ай бұрын
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! ❤
@ChloeLouiseTheRonnieRepublic2 ай бұрын
Very nice.
@paulwagner6882 ай бұрын
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.
@kqed2 ай бұрын
Thanks, Paul. We always love your comments.
@anonymous127262 күн бұрын
@@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-v1qАй бұрын
You are wonderful. Keep cooking and teaching. We need you and appreciate you.
@morrismonet35542 ай бұрын
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.
@MrRanma3030Ай бұрын
I often watch his videos to calm down and relax. What a legend!!
@Idontwantachannel672 ай бұрын
Yum! I always forget the Tabasco! 🎉
@okseekoba7192 ай бұрын
Really Happy Cooking ❤
@zacmarley2 ай бұрын
master Jaques Pepin 👍🏼✍🏼👍🏼 cooking chefs
@roncaruso9312 ай бұрын
The master. Love his videos. Keep them coming.
@leowaisanen16727 күн бұрын
Thank you Mr. Pepin
@notagain2422Ай бұрын
This man is a legend in Montreal!❤
@KingSeven0072 ай бұрын
Dude it’s all about experience. This is simply amazing!
@canadafragrancereviewerdia91192 ай бұрын
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-xp5qx8wg9x3 күн бұрын
Thoroughly enjoy learning from Chef Pepin, he's smart and down to earth. His recipes always work, I've made many of them.
@countykerry695322 күн бұрын
Simple and delicious, thank you .
@theastewart67212 ай бұрын
Looks delicious! Thanks Chef.
@lflagrАй бұрын
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
@apawstate27 күн бұрын
I grew up watching Jacques Pépin. So happy to see him still going strong. He is a treasure.
@susanbrennan55112 ай бұрын
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.
@ScottLuvsRenFaires2 ай бұрын
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-h5j2 ай бұрын
Beautiful result!
@carlalaudicinaLFC2 ай бұрын
I was not expecting the Tabasco! Makes sense! Looks perfect 😘
@philvaclavik68902 ай бұрын
That’s a super easy recipe and simple as another person said.
@RUNNOFT712 ай бұрын
Lord have mercy i love coleslaw.
@Yrthwrym2 ай бұрын
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_4272 ай бұрын
Hi Chef Pepin thanks for the recipe , as they say in France "fast done , well done " "vite fait , bien fait" ! 👍👍👍
@bourdain6662 ай бұрын
simple is best
@lilithsmith1290Ай бұрын
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!
@danoch35802 ай бұрын
Maestro Pepin ! Simply amazing ❤
@bristolfashion4421Ай бұрын
Great bloke! So relaxed, so inspiring... Thanks 😊
@danawinsor138013 күн бұрын
Mr. Pepin, It's such a joy to see you cook. I'm going to try this recipe.
@jepolch2 ай бұрын
I will make this today. Thanks Chef!!
@moussatubecc2153Ай бұрын
thank you papa for introducing me to this menu, my children really liked it,
@endlesviewing2 ай бұрын
Oregeno flowers looked super cool
@kqed2 ай бұрын
We have never witnessed anyone putting flowers on coleslaw before. But if Jacques is doing it, we're onboard.
@MartinCanada2 ай бұрын
Chive blossoms can lend a pretty touch too. Cheers.
@nickgreenmusic2 ай бұрын
If you could be one famous person for a day, who would you be? My answer: Jacques Pépin!
@kqed2 ай бұрын
🥰
@cheshirecat71322 ай бұрын
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.
@chrisgordon98292 ай бұрын
Today l learned a new way to to remove the core from a head of cabbage! Thanks Chef!!
@RaymondStpierre-lv3jeАй бұрын
YOU MUST LIKE TO STICK YOUR FINGERS IN YOUR MOUTH WHEN PREPARING FOOD, TOO.
@kathleenstanley675117 күн бұрын
I adore you Mr. Pepin!
@randywatts6969Ай бұрын
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.😙
@robertmccoy99012 ай бұрын
Love good coleslaw. I will try this.
@Lucy-uq3fiАй бұрын
I love that you do these videos in your comfy kitchen. I feel as tho I am there.
@tonioyendis446425 күн бұрын
Some dried raisins or cranberries takes it to another level. Good recipe, thanks!
@veritasca2410 күн бұрын
Wonderful. I will try with the red cabbage I have in the fridge.
@Starfish562 ай бұрын
Looks great. Thanks. ❤
@ellensoucek1914Ай бұрын
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.
@ThanhLipke26 күн бұрын
God Bless Mr Pepin 🙏♥️♥️♥️♥️♥️♥️♥️
@CristianmuncaАй бұрын
Jacques is an anbsolute legend!
@MariaLacsamana-ik3in10 күн бұрын
What a smart way to make coleslaw recipe I love fhis dish somuch thank you chef Jacques for sharing it on the yt 😮😮😮😮😅😅😅😅
@rjames8082 ай бұрын
Jacques is a legend.
@missyc416529 күн бұрын
I made this and it was absolutely delicious 🤩. Thank you chef!
@MsDiver2000Ай бұрын
Love all your video’s! Thank for your job 🙏❤
@classiccycleconnection93342 ай бұрын
If one likes Turnips, the cabbage center core tastes very much like a Turnip. I eat the whole core when preparing .
@FlyTyer19482 ай бұрын
👍 We definitely have to try this. Thank you.
@GeordiLaForgery2 ай бұрын
Thanks Jacques
@beeepsАй бұрын
Thank you for the great recipe Chef Pépin
@OrangeTabbyCat8 күн бұрын
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.
@McCulleyJr2 ай бұрын
Elegantly simple but delicious!
@MG-ot2yrАй бұрын
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.
@kajsafalck81177 күн бұрын
O, I want to taste, it sounds so good when he chews it! I love cole slow!
@michelles2299Ай бұрын
I love coleslaw I always make my own
@ruthy1022 ай бұрын
Wow that looks great.Will get fresh cabbage tomorrow.Thanks.
@lizstraub662123 күн бұрын
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!
@kathym6603Ай бұрын
That looks scrumptious! 💖
@deendrew36Ай бұрын
I see the cookbooks on the shelf…I would LOVE to know whose cookbooks Jacques Pépin reads!
@denisew39172 ай бұрын
Another great recipe. Thanks for sharing. Hello from New York 👋👋
@deborahrusch34842 ай бұрын
Beautiful! Thank you!! 💐
@cn4412 ай бұрын
I would watch him boil water
@matthewferroni60032 ай бұрын
LOVE
@DeborahWheeler-v1qАй бұрын
I miss you and Julia. So good.
@waveygravey3026 күн бұрын
Amazing! Thx chef😊
@dorre5042 ай бұрын
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 😃
@Toobula2 ай бұрын
Gasp! No black pepper from the PepperMate? A must! Also a nice variation: instead of cabbage, use half cabbage half fennel.
@theaweavers8576Ай бұрын
Beautifull healthy recipe xxx will have to try with lobster
@j.3982Ай бұрын
Beautiful 👍🥰♥️🇨🇦🙏😊
@Nichos262 ай бұрын
Good recipe looks simple and tasty 😊❤
@worthington36372 ай бұрын
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.)
@msr11162 ай бұрын
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.
@joandeimling7681Ай бұрын
Lost the tip of a finger on one of those monsters. Bought a pair of no cut gloves, no more lost bits!!
@worthington3637Ай бұрын
@@joandeimling7681 What? No extra crunch from fingernail shaving? 🙂
@joandeimling7681Ай бұрын
@@worthington3637 no sir, just a little extra protein.
@julienprevost540926 күн бұрын
Personne ne pèle une carotte comme Jacques Pépin
@francinecorry6332 ай бұрын
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-ju8jnАй бұрын
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.
@tomevans44022 ай бұрын
Love it
@skipstewart93762 ай бұрын
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)?
@tesstess33712 ай бұрын
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.
@MetaWander2 ай бұрын
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.
@yoholmes2732 ай бұрын
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 🍳
@SmartJanitorАй бұрын
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.
@powerWithinUs405529 күн бұрын
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.
@thejerk958 сағат бұрын
Goes great with saltines
@DSelwyn2128 күн бұрын
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."
@damianjanowicz2 ай бұрын
Thanks.
@billy40722 ай бұрын
Brill. :)
@catherineprime5089Ай бұрын
Keep in mind he’s 88. Amazing
@msr11162 ай бұрын
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.donjennerogorrell12432 ай бұрын
? goúd? Awesome bruv 😋👍🏼. Thx u 🙌🏽 😤 💀 🍻 ♎️...
@lisettalisetta98417 күн бұрын
good
@josefinajaime4550Ай бұрын
Love the coleslaw i used to eat in USA. Do they put pepper on it? Thanks ❤😅
@zoyaclark79612 ай бұрын
I add a tb.sp. of soft cheese, it holding a juices after.