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.
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.
@Blaze-yk1zw he's old. Way old. He rarely washes with 🧼 🧼 🧼 French Chef. Peppin.. he needs to retire 😪 he's taking money 💰 work,, from the fresh new young 👩🍳 🍳 👩🍳 🍳 👨🍳 Chefs
@@IronMike-f8iHow incredibly rude. This wonderful man is performing a much-appreciated service by providing and demonstrating these recipes. No one takes work away from anyone else: if you are talented, you will find work, regardless of your age. Save your nastiness for other forums - it's not warranted here.
@JoeLoureiro-y3f TOO bad 👎 😪 you have a problem with my Honesty. Rude is continuing to work 😒 🙄 😑 for over 6O YEARS NOW, LIKE CHEF PEPIN HAS.. HE IS VERY RICH. 💸 💰 💸 💰 and finally NEEDS TO. """"LET GO!!! HE IS TAKING JOBS AND SPACE AWAY,,FROM THE YOUNG,, 👨🍳 👨🍳 👩🍳 👩🍳 👨🍳 👩🍳 CHEFS. THAT IS REAL RUDE 😳 THING HERE.
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
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.
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.
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 ❤
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
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! ❤
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.
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!
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.😙
I wanted to make a Pepin recipe for Christmas. I’ve decided this one is it! Thank youJacques for all the years of work you’ve put into these videos. It’s been really fun, and delicious!
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.
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.
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!
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.
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.
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."
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.
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 😃
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)?
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.
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 🍳
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.
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.
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.
Thank you for this recipe😊
God bless🙏🙌
ELIZABETH CABAN 2575JERO 🐱 ♥️ ❤️ 😍 💖 💕 🐱 ♥️ ❤❤❤❤
This man is an absolute treasure.
I appreciate how these videos aren't unnecessarily long winded.
And you can fast forward through all the shredding.
Yeah, I think they get paid more the longer they are, lots of fluff on You Tube.
I love that there’s no specialty ingredients requiring an extra trip to the store. Basic recipes are often the best 😊
Absolutely 👌🏻
Why sugar?!
@@HGG381 balances flavor
I'm glad that YOU always have a tub of crème fraîche in the fridge. 😃
You didn't see the other side of the grater.😮 Looks great!
One of my childhood chefs, still doing his thing!
I grew up watching Jacques Pépin. So happy to see him still going strong. He is a treasure.
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.
Those 4 mins recipes from master Pepin are addictive. Keep 'em coming!
HE IS NOW OLD and decrepit... HE needs to retire. Finally leave foevet
💯 % agree! ❤
@Blaze-yk1zw he's old. Way old. He rarely washes with 🧼 🧼 🧼 French Chef. Peppin.. he needs to retire 😪 he's taking money 💰 work,, from the fresh new young 👩🍳 🍳 👩🍳 🍳 👨🍳 Chefs
@@IronMike-f8iHow incredibly rude. This wonderful man is performing a much-appreciated service by providing and demonstrating these recipes. No one takes work away from anyone else: if you are talented, you will find work, regardless of your age. Save your nastiness for other forums - it's not warranted here.
@JoeLoureiro-y3f TOO bad 👎 😪 you have a problem with my Honesty. Rude is continuing to work 😒 🙄 😑 for over 6O YEARS NOW, LIKE CHEF PEPIN HAS.. HE IS VERY RICH. 💸 💰 💸 💰 and finally NEEDS TO. """"LET GO!!! HE IS TAKING JOBS AND SPACE AWAY,,FROM THE YOUNG,, 👨🍳 👨🍳 👩🍳 👩🍳 👨🍳 👩🍳 CHEFS. THAT IS REAL RUDE 😳 THING HERE.
Love Jacque. He is a class act in every way. I love how humble and gracious he is.
Now I want to have bbq this weekend just so I can make this slaw 😋
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
I never thought to put sour cream in the dressing; what a great idea.
Some dried raisins or cranberries takes it to another level. Good recipe, thanks!
Yum! I always forget the Tabasco! 🎉
master Jaques Pepin 👍🏼✍🏼👍🏼 cooking chefs
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.
Thanks, Paul. We always love your comments.
@@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
Glorious Jacques Pepin...FOREVER ❤❤❤
@@thestuffoflife88 he's dropped 🥄 🥄 Spoons,, 🍴 🍽 forks,,on the floor,, and just picked them up,, and used them.. 💀 ☠️ 💀 ☠️.
I often watch his videos to calm down and relax. What a legend!!
This man is a legend in Montreal!❤
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.
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.
Really Happy Cooking ❤
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 ❤
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
The master. Love his videos. Keep them coming.
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! ❤
Very nice.
You are wonderful. Keep cooking and teaching. We need you and appreciate you.
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.
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.
Looks delicious! Thanks Chef.
Beautiful result!
Dude it’s all about experience. This is simply amazing!
Maestro Pepin ! Simply amazing ❤
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!
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.😙
Oregeno flowers looked super cool
We have never witnessed anyone putting flowers on coleslaw before. But if Jacques is doing it, we're onboard.
Chive blossoms can lend a pretty touch too. Cheers.
That’s a super easy recipe and simple as another person said.
Hi Chef Pepin thanks for the recipe , as they say in France "fast done , well done " "vite fait , bien fait" ! 👍👍👍
Thank you Mr. Pepin
I love coleslaw I always make my own
I will make this today. Thanks Chef!!
simple is best
Lord have mercy i love coleslaw.
Simple and delicious, thank you .
Great bloke! So relaxed, so inspiring... Thanks 😊
I wanted to make a Pepin recipe for Christmas. I’ve decided this one is it! Thank youJacques for all the years of work you’ve put into these videos. It’s been really fun, and delicious!
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.
Love good coleslaw. I will try this.
If you could be one famous person for a day, who would you be? My answer: Jacques Pépin!
🥰
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.
Today l learned a new way to to remove the core from a head of cabbage! Thanks Chef!!
YOU MUST LIKE TO STICK YOUR FINGERS IN YOUR MOUTH WHEN PREPARING FOOD, TOO.
Mr. Pepin, It's such a joy to see you cook. I'm going to try this recipe.
Looks great. Thanks. ❤
Thankyou!!
This is the BEST coleslaw I have ever made!❤
thank you papa for introducing me to this menu, my children really liked it,
I love that you do these videos in your comfy kitchen. I feel as tho I am there.
I adore you Mr. Pepin!
God Bless Mr Pepin 🙏♥️♥️♥️♥️♥️♥️♥️
Dear Jacques, I love adding dill!
Jacques is an anbsolute legend!
Love all your video’s! Thank for your job 🙏❤
Merci Mrs. Pepin.
Wonderful. I will try with the red cabbage I have in the fridge.
Hmmmm...I've never tried Tabasco in my coleslaw dressing. Thank you, sir, for introducing me to a new version. I intend to try it.
Thanks Jacques
👍 We definitely have to try this. Thank you.
Thank you for the great recipe Chef Pépin
What a smart way to make coleslaw recipe I love fhis dish somuch thank you chef Jacques for sharing it on the yt 😮😮😮😮😅😅😅😅
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.
Now that is tragedy comedy, 😅😭
I was not expecting the Tabasco! Makes sense! Looks perfect 😘
Elegantly simple but delicious!
Jacques is a legend.
That looks scrumptious! 💖
Wow that looks great.Will get fresh cabbage tomorrow.Thanks.
I made this and it was absolutely delicious 🤩. Thank you chef!
O, I want to taste, it sounds so good when he chews it! I love cole slow!
Another great recipe. Thanks for sharing. Hello from New York 👋👋
Beautiful! Thank you!! 💐
Love it 🎉🎉🎉🎉, thanks for sharing
Amazing! Thx chef😊
Good night !
THANK YOU 👍
Beautifull healthy recipe xxx will have to try with lobster
If one likes Turnips, the cabbage center core tastes very much like a Turnip.
I eat the whole core when preparing .
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!
Beautiful 👍🥰♥️🇨🇦🙏😊
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.
LOVE
I miss you and Julia. So good.
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.
Good recipe looks simple and tasty 😊❤
Gasp! No black pepper from the PepperMate? A must! Also a nice variation: instead of cabbage, use half cabbage half fennel.
I see the cookbooks on the shelf…I would LOVE to know whose cookbooks Jacques Pépin reads!
Love it
I add a grated apple with skin on. Will try the tabasco sauce. That's new to me.
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."
Thanks.
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.
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 😃
I watched two of your videos today (egg salad and coleslaw) and you used tobacco sauce in both...??
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)?
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.
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.
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 🍳
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.
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.
Love the coleslaw i used to eat in USA. Do they put pepper on it? Thanks ❤😅
Goes great with saltines
good