Coleslaw lives on its crunch. Cabbage shredded finely, then salted and left to drain, keeps its firmness for days, even once dressed. As for the dressing, the best versions move beyond plain mayonnaise to a wholegrain mustard base. Moutarde de Meaux® Pommery® brings the acidity that lightens the whole thing, and whole seeds that answer the crunch of the cabbage.
Serves: 6 • Prep: 20 minutes • Resting: 1 hour • Difficulty: very easy
Ingredients
2 tablespoons Moutarde de Meaux® Pommery®
500 g white cabbage
3 large carrots
1 small red onion
4 tablespoons homemade mayonnaise
3 tablespoons Greek yoghurt
1 tablespoon cider vinegar
1 teaspoon honey
1 tablespoon coarse salt for drawing out the water
Flat-leaf parsley, fine salt and freshly ground pepper
Method
Shred the cabbage. Remove the outer leaves and the core, then shred as finely as possible, ideally on a mandoline. Even, fine ribbons make all the difference to the texture.
Draw out the water. Put the cabbage in a colander, sprinkle over the coarse salt and toss. Leave for 30 minutes: it releases a surprising amount of water, and that is what gives it a fine crunch right through to the next day.
Rinse. Rinse the cabbage thoroughly under cold water to remove the salt, then squeeze it firmly in your hands or in a clean tea towel.
The other vegetables. Cut the carrots into julienne rather than grating them finely, so they keep some body. Slice the red onion into thin half-moons.
The dressing. Whisk together the mayonnaise, yoghurt, Moutarde de Meaux® Pommery®, cider vinegar and honey. Season lightly with salt and generously with pepper. The dressing should taste clearly sharp: it will mellow against the vegetables.
Combine. Bring the cabbage, carrots and onion together in a large bowl, pour over the dressing and mix thoroughly to coat every strand.
Rest. Cover and chill for at least 1 hour. Add the chopped parsley just before serving.
💡 Perfect pairing: Coleslaw belongs alongside grilled and smoked meats. For a bolder version, swap the honey for a spoonful of Pommery® Barbecue Mustard, whose smoky notes carry on from the grill.
Our tips for perfect coleslaw
Take the time to salt the cabbage. Those 30 minutes are what give the coleslaw its firmness and freshness, right down to the last serving.
Julienne rather than grated. Cut into matchsticks, the carrots keep their crunch and their colour.
Half mayonnaise, half yoghurt. You keep the creaminess with a lighter, fresher dressing.
Use a wholegrain mustard. It brings texture and an acidity that balances the richness of the dressing.
Our coleslaw with Moutarde de Meaux® Pommery®
This homemade coleslaw recipe balances the crunch of cabbage, the sweetness of carrot and the bite of wholegrain mustard. It stays fresh, clean and full of character, with just the right touch of indulgence. Made at the gates of Meaux by the Chamois family, Moutarde de Meaux® Pommery® gives this wholegrain mustard coleslaw its signature texture. Explore our Pommery® old-fashioned mustards.
