@@bgleadbetter algorithm works best if thumbs up at key moments during watching or after. just my two cents. whatever way you do it, supporting this guy is an quality decision. love the products on his site.
Decades ago the Galloping Gourmet on Television did something that amazed everyone in the audience, He "just poured" a half cup of wine into a pot. Then when the audience questioned the amount, he poured the wine into a measuring cup and it was EXACTLY half a cup. People who cook regularly know the amount of many things. My Grandmom never measured herbs - she knew the amount she wanted by pouring them onto her hand - and then into the pot. That is how I learned too. I am now 85 and most of the markings have washed off my measuring cup - and I do not need them.
@@ThommaduraazAced Chef like Pierre…even with their eyes covered/ closed .. can perfectly estimate/ eyeball the correct measurement of whatever ingredients they have on hands.. Chef Pierre… you are awesome!!!
I think we may be a cult that has learned our master's language..hehehe, eh? Not one second of CJP's videos are wasted. I passed over this a couple times thinking I can make cole slaw. Of course, now I can make it even betterer. I will love the bleu cheese and maybe a little horseradish. I add horseradish to a jar of pickles and yeehaaaw, cowboy! It stays good for 17 years. No lie 🤗❤
Chef Jean-Pierre was not lying, this is the best cole slaw ever. I substituted the apples with "chopley fine" Celery, I also added dried cranberry and toasted pumpkin seeds. Whatever you do don't substitute anything for the sauce (and add the feta or blue cheese) it is absolutely perfect (definitely rub it all over your body). True masterpiece chef thank you.
I had a surplus of lemon cucumbers. I pickled a large batch of red onions. Reserved the onion brine and added cukes cut lengthwise. No heat. Refrig. 2-3 weeks. Tasted amazing but with disappointing consistency of canned peaches. Puréed and added to chef’s sauce minus blue cheese,hot sauce and garlic (allergies) I love secret ingredients!
Chef Jean, I can hear you have a cold. Please take care of yourself, I would miss your classes if you were out sick.. I love all your recipes and your teaching methods. You are the best!
When I saw all those empty glass bowls, I started wishing for clean-up crew. I love Blue cheese, so will definitely try the dressing with it. Thanks chef & Jack for great coverage.
Hullo Luv, I note your cry for help. So I've come to the rescue... Hahaa. No seriously this is my favourite take on this lovely vinaigrette. It's very plain and simple. U can add in 1tsp powered garlic, 1tsp powered mustard and or 1tsp powered ginger. etc. What I do is just add in 1/3rd of cup oil. Can be olive oil or sunflower, 2Tbs of Red or white wine vinegar or apple cider vinegar. 2tsp of lemon juice. Dash of salt and ground black pepper. Place in a small bottle and shake the heck outa it. Leave in the fridge overnight and it will keep in the fridge for two weeks. In my salads I add a tsp of sugar and Viola thats it...Hah. Bonna Petite... Enjoy... Hahaa. U can use more of the ingredients for larger dishes...but I ama just a one man cook. Hahaa... I hope this has helped.?
Perfect timing Chef! North of the border, we Canadians are celebrating our nation's day on Saturday. I'm planning a nice BBQ and this side dish fits the menu superbly!! I would like to see your vinaigrette dressing as I do have a couple people who aren't fans of mayonnaise. Maybe I just won't invite them; who doesn't like mayo??? 😂. Thanks for another great recipe and video Chef and Jack! ❤
I use sour cream w a touch of vinegar to replace the mayo because I am allergic to eggs. Very few people, even devout Hellman's ONLY fans, even notice til they catch me smirking 😂😂😂😂
My great aunt was born in the early 1900’s. Refrigeration in the country was limited so her coleslaw dressing was made with oil, vinegar, salt, pepper, and sugar. Since I’m not a mayo fan, her’s was the only coleslaw I would eat growing up. I still make it today. I use green cabbage , carrots, onion, and dill pickle.
I love this channel and the production quality is better than anything on the cooking channel. I really should be paying this man royalties because people rave about my cooking and it is all his teaching. Thx C JP.
I was just saying today, I wish I had a good coleslaw dressing recipe. I’d judge all my UA-cam videos by you. Yours are never too long and they always have great information and the right amount. The editing is terrific. Thank you, chef and Jack
Chef your videos have given me a new passion in my life. I can’t stay out of the kitchen and most importantly I am using your techniques and coming up with my own recipes. It’s amazing!
I don't recall ever seeing a coleslaw recipe with apple, but this makes perfect sense! I confess to usually adding a bit of sugar, yikes! But by adding the sweet apple, you don't need to add sugar - brilliant! I will definitely make this soon. Thank you, Chef, you've done it again!! 👏👏👏
Hi, I had lunch at the left Bank once.... Outstanding!!!!! I was 20 years old. Back then, I was amazed by Chef CP but not allowed to attend his classes 😢 It's ok because JP is teaching all over again. Thank you, Chef
I love your energy 😘 you always make me smile and lol when I’m trying to keep up with you while making your recipes and they are alway sooo delicious,, thank you 🙏🏽
Our chruch cooked for the neighborhood fire department, EMS, and PD of Indian Beach NC today. I made the creamy coleslaw and skipped the red cabbage (forgot to buy it). It was the best version I ever made. Love it and thank you chef from the men and women of the firecomapny.
I see a lot of my social media friends hating on coleslaw and blue cheese. Personally I love both and here you’ve combined the two definitely going to make this recipe.
I listen to older Jean-Pierre videos while I cook. He has so upped my game! Tonight I took some frozen broccoli and grated carrots, put it in a Parmesan cheese sauce and made timbales, to go with my chicken scallopini. Listening to his older videos while I cook is so inspirational, not to mention comforting! I usually pick up a little something that I've missed, no matter how many times I've watched them before! And as I urged my husband, "Look my friend, isnt this cool!"
Chef, your coleslaw looks scrumdelicious! I will try this! Love your stories and your humor...makes everything more special! I agree about the red cabbage...less is more, it bleeds too much!
I was not going to add blue cheese but I saw Maytag bleu cheese at the market and added it. I bought the buttermilk, too. I took the ‘less is more’ approach and my son said it needed more dressing! The dressing is that good! Multiple flavor layers and textures. Thanks Chef.
You are absolutely the best. Everything that I have made from you is very delicious and my family loves it. And I love how you call everybody your friend, that is so heartwarming.
I was so glad to hear you mention horseradish. The best coleslaw I've ever had was at a seafood restaurant in San Antonio and it had a hint of horseradish in it. DELICIOUS. I will be making your coleslaw for the 4th of July. With a hint of horseradish!
I love coleslaw and have made it many times before but not like Chef Jean-Pierre's. Will definitely do it this way from now on, looks and I'm sure tastes yummy. Now, I have made salads with roquefort in the sauce but never coleslaw so will do that, plus I love roquefort.. Will remember to put the red cabbage in ice water to prevent it from seeping red into the mixture which I never do and just accepted that it seeped. I often put crushed walnuts in my version of coleslaw so will continue doing that. Thank you although realise that I'm watching the video 10 months after its initial showing, no matter, it's still very relevant. Merci chef Jean-Pierre.
Been a part of this amazing chefs channel almost from the start. He has been my favorite every since. If the world had more like him, it would be a much better place. Love your food chef and your amazing joy. Be blessed…. P.S. can’t wit to try this recipe….also learning a whole new language 😀
Well Chef, thanks yet again . . . I love Cole slaw . . . I like the idea of adding some horseradish . . . I haven't thought about adding that . . . I will now. My recipe is similar, but you have a way of adding little things that take a good thing and make it a great thing . . . However, my favorite Cole slaw is one with a a vinegar base. I can't wait to taste what you make with that recipe. Because I love Cole slaw, I usually eat some right after making it. But, I make sure there's enough for the next day because, as you said, it only gets better . . . I've said it before, but I need to say it again: thanks for sharing your gift of cooking and storytelling. You are a blessing to me and obviously a blessing to many with adding so many subscribers every week.
Looks great, the dressing can be made a number of lovely ways. I do the basic ratio of 1 cup mayo to 1/2 cup sour cream, then add a few tsp of cider vinegar, a tbs dijon, a tbs honey, S&P and celery seed....but no garlic though that's nice too! Thin with buttermilk, kefir or regular milk....whatever is on hand.
Chef , try dropping some Pecans in there . Learned that trick from my Grandma. The Pecans and Apples almost turn the Cole slaw into a desert. Oh , and thank you for the well wishes message you sent me when I was hospitalized the whole month of April. Tells me how unselfish you are . God bless you.
Good Afternoon Chef & Jack! - Thank you both for your excellent videos - Would be possible to request a steak and ale pie recipe with a chef twist to make it extra special.
Blue cheese addition, ABSOLUTELY! And thank you for not adding any sugar to the dressing. You mentioned Maytag Bleu Cheese….state of the art! My mom grew up in Newton IA where Maytag is headquartered so I’m well aware of this fantastic cheese. I can’t wait to make this!
I like blue cheese, but I love horseradish. I will definitely make dishes using them. I prefer a vinagrette cole slaw, so I would love to see your recipe.
Horseradish is one of my absolute favorite flavors in dishes from beef to tunafish to veggies. It's versatile for giving a little unique kick to all kinds of flavors without having to worry about it ending up too spicy. I might sub horseradish for the hot sauce...
I CANNOT WAIT to finally enjoy coleslaw. I know there's no way your recipe will fail me. I can only fail your recipe. I think I can speak for all of us when I say that I'm following close, with all the old videos, but I'd still LOVE TO SEE THE VINAIGRETTE!
I am a hard cole slawer - and most are nasty goopy soy oil, and vinegar sauces. Now this is definitely a 10* - and you had me at "sour cream" and "blue cheese."
@@joeysausage3437 not with salad oil or soybean oil - guck and goo ! Vinegar with a dairy milk, cream, and cheese maybe - but not with a vegetable, nut, or grain oil !
Yeah. I only ever seem to eat coleslaw if I buy it from the grocery store or a fast food chicken restaurant like Popeye's or KFC. Nice to see there's a homemade recipe for it.
It is essential to let cabbage ferment with salt for day or so and remove excess water. Since it requires much time, most restaurants don't bother an just pour tons of sauce turning it inti some kind of soup.
Chef, I made your coleslaw right now, it is amazing, really. Now I know how the dressing is done, if one wants to skip store-bought "dressings". And that roquefort cheese really gives a special taste. But anyway I love it.
Imagine having a legend give you free culinary classes. What a gem. Happy cooking friends. Merci chef. ✌🏼 😉
He is the best ever ! I have learned so much !
Yeah, I don’t even wait for the videos to start playing before I give them a thumbs up.
@@bgleadbetter Me too. I always start with the thumbs up. Jean-Pierre never disapoints.
@@bgleadbetter algorithm works best if thumbs up at key moments during watching or after. just my two cents. whatever way you do it, supporting this guy is an quality decision. love the products on his site.
The best thing is no imagination necessary ' cause Chef JP makes it happen 👍
Says he's gonna measure carefully. Doesn't measure. LOVE THIS GUY!
Decades ago the Galloping Gourmet on Television did something that amazed everyone in the audience, He "just poured" a half cup of wine into a pot. Then when the audience questioned the amount, he poured the wine into a measuring cup and it was EXACTLY half a cup. People who cook regularly know the amount of many things. My Grandmom never measured herbs - she knew the amount she wanted by pouring them onto her hand - and then into the pot. That is how I learned too. I am now 85 and most of the markings have washed off my measuring cup - and I do not need them.
@@ThommaduraazAced Chef like
Pierre…even with their eyes covered/ closed .. can perfectly
estimate/ eyeball the correct
measurement of whatever ingredients they have on hands..
Chef Pierre… you are awesome!!!
Love the culinary terms we learn on this channel - “chopply fine”, “boom boom boom”, and of course, “bloop bloop bloop”.
We love Chef Jean-Pierre!
Mesure carefully.
I think we may be a cult that has learned our master's language..hehehe, eh?
Not one second of CJP's videos are wasted. I passed over this a couple times thinking I can make cole slaw. Of course, now I can make it even betterer. I will love the bleu cheese and maybe a little horseradish. I add horseradish to a jar of pickles and yeehaaaw, cowboy! It stays good for 17 years. No lie 🤗❤
... and "onyo".
Don’t forget “aciludated”
And my favorite, "butta". 😂😊
Chef Jean-Pierre was not lying, this is the best cole slaw ever. I substituted the apples with "chopley fine" Celery, I also added dried cranberry and toasted pumpkin seeds. Whatever you do don't substitute anything for the sauce (and add the feta or blue cheese) it is absolutely perfect (definitely rub it all over your body). True masterpiece chef thank you.
I dont like hot sauce can i substitue amything for that
I agree about using celery instead of apples. I'm worried about the apples turning brown for leftovers. I like dried cranberries. Thanks for the tips
I had a surplus of lemon cucumbers. I pickled a large batch of red onions. Reserved the onion brine and added cukes cut lengthwise. No heat. Refrig. 2-3 weeks. Tasted amazing but with disappointing consistency of canned peaches. Puréed and added to chef’s sauce minus blue cheese,hot sauce and garlic (allergies) I love secret ingredients!
Try about a teaspoon of celery seeds.💥👍🏼
@@Charles-zf6lk Nice! Lightly toasted and molcajeted. Every ingredient needs special touch.
I always give a thumbs up even before I watch the video because I know it’s going to be brilliant
Lmao same hahaha 🤣🤣
Ditto here because I think he’s hilarious 😊❤
99% gives a thumbs up because they plan to make this one day.
While seeing the thumbs up, they think people actually made this.
Yessss
👍
Chef Jean, I can hear you have a cold. Please take care of yourself, I would miss your classes if you were out sick.. I love all your recipes and your teaching methods. You are the best!
I’m loving the bonus at the end. It’s like watching a bit of a mad scientist enjoying his invention with the sounds that Chef makes! 😂
It reminds me of the end of old Ashens videos
I always think the same thing! 😊…hysterical…he so makes me smile
I want a short clip of the video so I can show guests at the dinner table.
"IT'S ALIVE!!!"😂😂😂
4:58 “not too many beers now 🍻”
It didn’t take long for this to become my favourite food channel and favourite chef. Thanks for the great recipes chef.
🙏🙏🙏❤️
perfect for every barbecue or steak dinner, refreshing, crunchy and the idea with the horseraddish is exquisite
When I saw all those empty glass bowls, I started wishing for clean-up crew. I love Blue cheese, so will definitely try the dressing with it. Thanks chef & Jack for great coverage.
Fantastic recipe. Never though of using blue cheese. Please provide a vinegar-based recipe as well.
And horse radish!!!!
I second both comments! Can't wait !
@@robertsenseney2851Same here.
Hullo Luv, I note your cry for help. So I've come to the rescue... Hahaa. No seriously this is my favourite take on this lovely vinaigrette. It's very plain and simple. U can add in 1tsp powered garlic, 1tsp powered mustard and or 1tsp powered ginger. etc. What I do is just add in 1/3rd of cup oil. Can be olive oil or sunflower, 2Tbs of Red or white wine vinegar or apple cider vinegar. 2tsp of lemon juice. Dash of salt and ground black pepper. Place in a small bottle and shake the heck outa it. Leave in the fridge overnight and it will keep in the fridge for two weeks. In my salads I add a tsp of sugar and Viola thats it...Hah. Bonna Petite... Enjoy... Hahaa. U can use more of the ingredients for larger dishes...but I ama just a one man cook. Hahaa... I hope this has helped.?
Same
👌 The legend gives free culinary skills. I can not fail to love to cook from now on. He is perfect. Thank you for your generous sharing.
Perfect timing Chef! North of the border, we Canadians are celebrating our nation's day on Saturday. I'm planning a nice BBQ and this side dish fits the menu superbly!! I would like to see your vinaigrette dressing as I do have a couple people who aren't fans of mayonnaise. Maybe I just won't invite them; who doesn't like mayo??? 😂. Thanks for another great recipe and video Chef and Jack! ❤
👍👍👍😊
@@ChefJeanPierre Hi Chef. Who woulduh thunk that Jack has groupies?
Chef, you are a delight in all ways. I love your videos. Your enthusiasm is infectious. Your recipes are the very best. I love you!
Just remember who your head of state is.
Without the British Trump would have been your president😂😂😂
I use sour cream w a touch of vinegar to replace the mayo because I am allergic to eggs. Very few people, even devout Hellman's ONLY fans, even notice til they catch me smirking 😂😂😂😂
My great aunt was born in the early 1900’s. Refrigeration in the country was limited so her coleslaw dressing was made with oil, vinegar, salt, pepper, and sugar. Since I’m not a mayo fan, her’s was the only coleslaw I would eat growing up. I still make it today. I use green cabbage , carrots, onion, and dill pickle.
Probably one of the best channels! Such good vibes!
I love this channel and the production quality is better than anything on the cooking channel. I really should be paying this man royalties because people rave about my cooking and it is all his teaching. Thx C JP.
With all that tasting and eating, you still remain slim and slick.
Thanks, Chef, for this delicious recipe yet again. ❤❤❤
I was just saying today, I wish I had a good coleslaw dressing recipe.
I’d judge all my UA-cam videos by you. Yours are never too long and they always have great information and the right amount.
The editing is terrific.
Thank you, chef and Jack
I would have NEVER imagined to put blue cheese in coleslaw. Gonna try it, thanks for opening my eyes chef!
Chef your videos have given me a new passion in my life. I can’t stay out of the kitchen and most importantly I am using your techniques and coming up with my own recipes. It’s amazing!
I would love a coleslaw with a vinegarette.
A perfect summer dish! With a glass of rosé from the Provence. Let the summer begin! Merci, Chef 🙂
I don't recall ever seeing a coleslaw recipe with apple, but this makes perfect sense! I confess to usually adding a bit of sugar, yikes! But by adding the sweet apple, you don't need to add sugar - brilliant! I will definitely make this soon. Thank you, Chef, you've done it again!! 👏👏👏
the best creamy coleslaw I ever seen on the internet . And you put your heart into it , that's what catches my eye . Thank you so much Sir
everytime he calls us friends... i smile... dont know why.. it feels nice❤❤❤ great positive vibes and great cooking videos 😍😍😍
Hi, I had lunch at the left Bank once.... Outstanding!!!!!
I was 20 years old.
Back then, I was amazed by Chef CP but not allowed to attend his classes 😢
It's ok because JP is teaching all over again.
Thank you, Chef
So gorgeous and it doesn't look like it's been drowned in paint like other slaws. Perfect.
Love our chef ! He is super special.
I watch his shows a lot and always learn something.
He is the BEST! ❤
🙏🙏🙏❤️
I love coleslaw and sure am happy you made this one Chef. Thank you so much for sharing.
Love Coleslaw, will be making this soon. Thank you Chef. 💫
Please show a Vinaigrette recipe !
My mouth is watering at the thought of this Coleslaw. 😊
This is the best chef in the world.God bless you.
I love your energy 😘 you always make me smile and lol when I’m trying to keep up with you while making your recipes and they are alway sooo delicious,, thank you 🙏🏽
Our chruch cooked for the neighborhood fire department, EMS, and PD of Indian Beach NC today. I made the creamy coleslaw and skipped the red cabbage (forgot to buy it). It was the best version I ever made. Love it and thank you chef from the men and women of the firecomapny.
I see a lot of my social media friends hating on coleslaw and blue cheese. Personally I love both and here you’ve combined the two definitely going to make this recipe.
I can see the blue cheese really enhancing the coleslaw, that's a pro move.❤😊
You keep coming up with my favorites Jean-Pierre, and I love it more and more. 😎😋👌👍
When youtube is better than tv, videos like this i mean, made with heart amd soul
I’m definitely making this!!! My husband loooooves Roquefort cheese and horseradish!!! Thanks so much chef!!!!
👑🕺💯💯
I do cole slaw without cheese. But add a touch of honey. And with the heatwave here. This is a Godsend. Thank you, chef!
Love, love coleslaw! Definitely will be trying this one soon. Would appreciate you doing a vinaigrette option!
I second the vinaigrette option! I love both types, but want more fermented foods in my diet.
I listen to older Jean-Pierre videos while I cook. He has so upped my game! Tonight I took some frozen broccoli and grated carrots, put it in a Parmesan cheese sauce and made timbales, to go with my chicken scallopini. Listening to his older videos while I cook is so inspirational, not to mention comforting! I usually pick up a little something that I've missed, no matter how many times I've watched them before! And as I urged my husband, "Look my friend, isnt this cool!"
I made this with feta cheese and milk with lemon juice. Thank you chef for the recipe. Really loved how it taste. 💗
I always love your styles of cooking sir,God bless as he blesses your country
🙏🙏🙏❤️
@@ChefJeanPierre You're welcome sir/ chef
Chef, your coleslaw looks scrumdelicious! I will try this! Love your stories and your humor...makes everything more special! I agree about the red cabbage...less is more, it bleeds too much!
Thank you for leaving the little goofs in your video. They help me feel more comfortable trying and making little mistakes while I am learning too.
Can't wait to watch the version with vinaigrette. Thanks for your wonderful presentation, as always
Best coleslaw that I ever see and it look delicious thanks Jean Pierre god bless you and your family
I was not going to add blue cheese but I saw Maytag bleu cheese at the market and added it. I bought the buttermilk, too. I took the ‘less is more’ approach and my son said it needed more dressing! The dressing is that good! Multiple flavor layers and textures. Thanks Chef.
Made this salad a few days ago.... Oooooo-la-la!!! Absolutely delicious! Will try with blue cheese next time... Merci mon ami!!
I love all your videos! You are so entertaining and amazing! Thank you for posting these recently. Your personality is wonderful! ❤
You're a very cheerful and passionate chef. Thank you for sharing this recipe. 👍👏🥰🇸🇬
i like to use jicama in place of the apple, not quite as sweet while still lending a nice crunchy varied texture to the cabbage
Thanks, everytime I see those jicamas in the store I wonder what to do with them. You've answered the question.
You are absolutely the best. Everything that I have made from you is very delicious and my family loves it. And I love how you call everybody your friend, that is so heartwarming.
Once a week, I make a recipe from Chef Jean-Pierre's channel. And it just so happens that I eat the best on that day.
Tak!
Thank you 🙏 ❤️
I'm not much of a coleslaw person however I'm going to make this in servant to my guest I know they will love it, what a great recipe
Simply delicious Sr. ❤ Thank you!!
I was so glad to hear you mention horseradish. The best coleslaw I've ever had was at a seafood restaurant in San Antonio and it had a hint of horseradish in it. DELICIOUS. I will be making your coleslaw for the 4th of July. With a hint of horseradish!
Love your videos 🎉I remeber your cutting technique for onion and use it , Thank you chef Jean-Pierre 👨🍳
Not a coleslaw fan, but there is always something to learn from every JP recipe there is!
I love coleslaw and have made it many times before but not like Chef Jean-Pierre's. Will definitely do it this way from now on, looks and I'm sure tastes yummy. Now, I have made salads with roquefort in the sauce but never coleslaw so will do that, plus I love roquefort.. Will remember to put the red cabbage in ice water to prevent it from seeping red into the mixture which I never do and just accepted that it seeped. I often put crushed walnuts in my version of coleslaw so will continue doing that. Thank you although realise that I'm watching the video 10 months after its initial showing, no matter, it's still very relevant. Merci chef Jean-Pierre.
the blue cheese makes the WOW effect!!! I like to let it sit overnight then add the apple just before serving.
Been a part of this amazing chefs channel almost from the start. He has been my favorite every since. If the world had more like him, it would be a much better place. Love your food chef and your amazing joy. Be blessed…. P.S. can’t wit to try this recipe….also learning a whole new language 😀
Great, just finished makeing this, deliscious.. Thanks for all the great recipes vidz! 😋
I'm subscribing and hitting the notification bell. I can't wait to see more of your mouthwatering recipes!"
Well Chef, thanks yet again . . . I love Cole slaw . . . I like the idea of adding some horseradish . . . I haven't thought about adding that . . . I will now. My recipe is similar, but you have a way of adding little things that take a good thing and make it a great thing . . . However, my favorite Cole slaw is one with a a vinegar base. I can't wait to taste what you make with that recipe. Because I love Cole slaw, I usually eat some right after making it. But, I make sure there's enough for the next day because, as you said, it only gets better . . . I've said it before, but I need to say it again: thanks for sharing your gift of cooking and storytelling. You are a blessing to me and obviously a blessing to many with adding so many subscribers every week.
I believe that's delicious. I love blue cheese ( Roquefort ). Thank you for sharing this recipe 😋
Man you are an amazing chef
Thank you for your sense of humor
Yes please venigrett sauce recipe
Looks great, the dressing can be made a number of lovely ways. I do the basic ratio of 1 cup mayo to 1/2 cup sour cream, then add a few tsp of cider vinegar, a tbs dijon, a tbs honey, S&P and celery seed....but no garlic though that's nice too! Thin with buttermilk, kefir or regular milk....whatever is on hand.
YAY! I’m one of your viewers that requested this! Yes please to a vinaigrette version now - you can’t have too much coleslaw in the summer ❤️❤️❤️
Thank you for requesting it.
Thanks!
Thank you 🙏 👍❤️
Chef , try dropping some Pecans in there . Learned that trick from my Grandma. The Pecans and Apples almost turn the Cole slaw into a desert. Oh , and thank you for the well wishes message you sent me when I was hospitalized the whole month of April. Tells me how unselfish you are . God bless you.
Looks good. My mother makes hers with mayonnaise, white vinegar, and sugar. That's it and it is delicious.
Yes, please! I would love to see how you make a vinegrette coleslaw dressing!
Seconded!!
Yes please, please show us how you make the vinegrette coleslaw dressing.😊
This sounds delicious! My mom was known for her coleslaw and people always requested it. She always put onion, garlic and horseradish in it.
Celery seed! Every coleslaw needs a lot of it!
😋👍
Love coleslaw with bbq or fried foods so yummy, I do add pineapples bits too and apples is great on any salad too love it😋
Good Afternoon Chef & Jack! - Thank you both for your excellent videos - Would be possible to request a steak and ale pie recipe with a chef twist to make it extra special.
I third it. Maybe rumble-de-thumps to go with it 🙏
Love it!!! Chef always has a bowl of butter. He got me using more butter in my dishes. Thanks Chef.
I think a half cup of raisins and a half cup of salted peanuts goes good in there too. Awesome coleslawChef, thanks.
Nice touch
Half a cup of raisins .... definitely!! Yum!
I’m so sick of raisins ….
@@vodatube2591 Maybe some soft, plump golden raisins? We call them sultanas. So much nicer than the black ones.
You're mad! MAD I say! 😅
Blue cheese addition, ABSOLUTELY! And thank you for not adding any sugar to the dressing. You mentioned Maytag Bleu Cheese….state of the art! My mom grew up in Newton IA where Maytag is headquartered so I’m well aware of this fantastic cheese. I can’t wait to make this!
I like blue cheese, but I love horseradish. I will definitely make dishes using them. I prefer a vinagrette cole slaw, so I would love to see your recipe.
Horseradish is one of my absolute favorite flavors in dishes from beef to tunafish to veggies. It's versatile for giving a little unique kick to all kinds of flavors without having to worry about it ending up too spicy. I might sub horseradish for the hot sauce...
Chef JP just makes people happy.
11:00 “Maytag…they make washer, dryer and blue cheese….” Love his smile when he says “you don’t believe me” 😊
Looks wonderful. Makes my mouth water. I would definitely add the blue cheese.
Please do video about Vinaigrette
I just see your face on the video and my mouth starts to water because I know it’s going to be good.
Not a great cole slaw guy, but this sounds very good.
Can't wait to give it a go.
I CANNOT WAIT to finally enjoy coleslaw. I know there's no way your recipe will fail me. I can only fail your recipe. I think I can speak for all of us when I say that I'm following close, with all the old videos, but I'd still LOVE TO SEE THE VINAIGRETTE!
Can't wait to try this! Thanks Chef
My favorite chef!
Chef, you are a National Treasure. : ) HAPPY FORTH OF JULY CHEF! Your coleslaw looks sooooooo good!
Thank you for this recipe, I can't wait to try it
I am a hard cole slawer - and most are nasty goopy soy oil, and vinegar sauces. Now this is definitely a 10* - and you had me at "sour cream" and "blue cheese."
Vinegar is wonderful.
@@joeysausage3437 not with salad oil or soybean oil - guck and goo ! Vinegar with a dairy milk, cream, and cheese maybe - but not with a vegetable, nut, or grain oil !
@@johnlord8337 Okay!!! I'm a moron.
Yeah. I only ever seem to eat coleslaw if I buy it from the grocery store or a fast food chicken restaurant like Popeye's or KFC. Nice to see there's a homemade recipe for it.
It is essential to let cabbage ferment with salt for day or so and remove excess water. Since it requires much time, most restaurants don't bother an just pour tons of sauce turning it inti some kind of soup.
I make coleslaw four days before I need it. Keep it in the fridge and let it marinade tossing it once a day until needed. BEAUTIFUL.
Jack is going to have to eat all this in a week's time. I need to come over and help him eat this all up !
I love blue cheese and also I love using butter milk. Butter milk is great with a little in my scramble eggs also mash potatoes. ETC.
I love a creamy coleslaw. Yum! ❤
Chef, I made your coleslaw right now, it is amazing, really. Now I know how the dressing is done, if one wants to skip store-bought "dressings". And that roquefort cheese really gives a special taste. But anyway I love it.
Please, demonstrate the vignette dressing.