Colorslaw

Coleslaw is one of those classic that has no classic recipe. So you can make it 1000 times and different each time. Isn’t today’s a pleasure for the eyes.

Shredded.
Red cabbage, negi leek whites, kabocha pumpkin and goya bitter squash.

A simple rice vinegar and olive oil vinaigrette. What makes id special is th handful of negi greens and the 1/4 ts of nutmeg.

It’s delicious one hour after mixing.

Poireau vinaigrette (via Gourmande in Osaka)

My prefered way to prepare this simple Winter French salad. The dish has a bad reputation, due to systematic sabotage by battalions of cooks in cheap cafeteria. They prepare it by the ton, mix that and lets it sit days. What is delicious is soft sweet melty warm leek white, with strong flavorful vinaigrette. This ideal for the big classic European leek. Cook longly the white in water, just water, slow boil. Let it cool, on a table, then in the fr … Read More

via Gourmande in Osaka