fr

Coleslaw with Raftman

Appetizers

Ingredients

SERVES 4

 

Coleslaw

• 125 ml Raftman 

• 1.5 litre cabbage (white, red or Napa) chopped finely in the food processor or with a knife

• 180 ml mayonnaise

• 30 ml white vinegar

• 30 ml sugar

• 1/4 of a bunch of chopped Italian parsley

• Salt and pepper

A participation of

Pascal Bisson

Chef

Preparation

• In a large bowl, pour 60 ml of the Raftman beer on the cabbage. Mix and marinate for about an hour.

• In another container, combine the mayonnaise and the rest of the beer. Season and mix well.

• Combine all the ingredients.

• Season with salt to taste and generously with pepper.

• Refrigerate for at least an hour before serving for the flavours to blend properly.

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