Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
Whether we think of grilled meat on the barbecue or a picnic in the park, our main course rarely comes alone. This week, we’re talking to you about the ” coleslaw » – she uses the English term – from Jeanne B., a French photographer and stylist who has just published Zero allergen or almostpublished by Éditions de La Martinière.
For 4 people
Preparation: 20 minutes
Ingredients
- 1/4 red cabbage
- 1 carrot
- 1 cup leafy and chopped parsley
- 1 C. tablespoon of lemon juice
- 30 g dried blueberries* or raisins
- 1 C. tablespoon of mayonnaise
- 1 C. teaspoon ** black sesame seeds
- Salt
Preparation
- 1. Cut the cabbage into very thin strips and grate the carrot.
- 2. In a bowl, combine the cabbage, carrot, parsley, lemon juice, blueberries and mayonnaise. Mix carefully to incorporate the mayonnaise into all the ingredients.
- 3. Sprinkle with black sesame before serving
* or dried blueberries
** teaspoon
Source : Zero allergen or almostJeanne B., Éditions de la Martinière.
Published in The Press+ on July 27, 2017.