Coleslaw With Dijon Vinaigrette

Recipe from Marc-Olivier Frappier

Adapted by Brett Anderson

Updated March 18, 2026

  • Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Ready In
1 hr 15 min
(15 min, plus at least 1 hr marinating)
Rating
5(38)
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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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Ratings

5 out of 5
38 user ratings
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Comments

Kathy

Is there a way to achieve the desired consistency and flavor without consuming a raw egg yolk?

DJM

@Kathy Maybe a tablespoon of mayonnaise?

Ed in Syracuse

Somebody please make this as is and let me know if I'm crazy to think the amount of cabbage (16 cups?!) is way out of proportion to the dressing and the "one small carrot." I'd love to make it - I grow cabbage in my home garden (I have time - they just broke the soil in my nursery), and I love coleslaws of all types. Reminds me of a celeriac dressing, but again, proportions seem way off.

Jeff in montauk

Been making this sauce for years without raw egg. Use mayo plus the vinegars, sugar, salt etc.

Susan

Kathy, use mayo instead of an egg york.

LADNYC

Excellent. Amounts are spot on. Made full recipe of dressing, slightly less oil - the egg yolk frothed up and made it delightfully "creamy." Used half the dressing on one half head of a medium cabbage.

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Credits

Adapted from Marc-Olivier Frappier, Rôtisserie La Lune, Montreal

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