Coleslaw With Dijon Vinaigrette

Name: Coleslaw With Dijon Vinaigrette
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Yield: 8 to 12 servings
Cuisine: Canadian
Ingredients: 1 egg yolk; 1 tablespoon plus 2 teaspoons Dijon mustard; 3 tablespoons distilled white vinegar; 1 tablespoon red wine vinegar; 2½ teaspoons sugar; 1 teaspoon celery seeds; Kosher salt, such as Diamond Crystal; Freshly ground black pepper; 1 cup neutral oil, such as grapeseed or canola; 1 large head green cabbage (about 3½ pounds), cored and thinly sliced (by hand or with a food processor fitted with a slicing blade), about 4 quarts; 1 small carrot, finely grated; Cornichons, for serving (optional)

Recipe from Marc-Olivier Frappier

Adapted by Brett Anderson

Updated March 17, 2026

Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

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Ready In: 1 hr 15 min
: (15 min, plus at least 1 hr marinating)
Rating: (0)
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Marc-Olivier Frappier developed this coleslaw recipe for Rôtisserie La Lune, in Montreal, hoping to capture the best qualities of two slaws — one vinaigrette-based, the other creamy — served at St-Hubert, the rôtisserie chicken chain omnipresent in Quebec. It’s an unlikely source of inspiration for a chef whose other restaurant, Mon Lapin, is perhaps the most highly regarded restaurant in Canada. But La Lune is an homage to the humble restaurants Quebecois call rôtisseries or barbecues, and coleslaw is an essential rôtisserie dish. Adding the egg yolk means you’re essentially making your own mayonnaise while you’re whisking the dressing. It’s an ingenious trick Mr. Frappier said is common in Quebec.

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Ingredients

Yield:8 to 12 servings

1 egg yolk
1 tablespoon plus 2 teaspoons Dijon mustard
3 tablespoons distilled white vinegar
1 tablespoon red wine vinegar
2½ teaspoons sugar
1 teaspoon celery seeds
Kosher salt, such as Diamond Crystal
Freshly ground black pepper
1 cup neutral oil, such as grapeseed or canola
1 large head green cabbage (about 3½ pounds), cored and thinly sliced (by hand or with a food processor fitted with a slicing blade), about 4 quarts
1 small carrot, finely grated
Cornichons, for serving (optional)

Ingredient Substitution Guide

Preparation

1. Step 1
  In a very large bowl, make the vinaigrette: whisk together egg yolk, mustard, white vinegar, red wine vinegar, sugar, celery seeds, 1 teaspoon salt and ½ teaspoon pepper. Slowly drizzle in the oil while whisking to form a thick emulsion.
2. Step 2
  Add the cabbage and carrot to the bowl and toss to combine with the dressing, massaging vigorously to soften the cabbage. Taste and adjust the salt and pepper if needed. Cover and refrigerate, allowing the coleslaw to chill and marinate for at least 1 hour (and up to 2 days). Serve with cornichons if you like.

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