Coleslaw Cups

Coleslaw Cups
Petrina Tinslay

8
preparation
25
minutes
cooking
145
minutes

Ingredients

1
lemon
1
clove garlic, minced
1/2
cup
olive oil
1/2
cup
heavy cream
3/4
teaspoon
kosher salt
1/2
teaspoon
freshly ground black pepper
5
carrots, peeled
3
cups
shredded green cabbage, preferably Savoy
1
small white onion, thinly sliced
4
scallions, thinly sliced
1
head iceberg lettuce, leaves separated

Directions

  1. Peel the lemon. Separate the segments using a small, sharp knife. Discard any seeds. On a cutting board, chop the segments with the garlic to form a smooth paste. Transfer to a small bowl and, whisking constantly, slowly add the oil in a steady stream. Repeat with the cream. Season with the salt and pepper.
  2. Use a vegetable peeler to shave the carrots into ribbons. In a large bowl, combine the carrots, cabbage, onion, scallions, and dressing. Cover and refrigerate for at least 2 hours.
  3. Using scissors, trim 8 of the large inner lettuce leaves into neat cup shapes and place in a bowl of ice water. Just before serving, remove the lettuce cups from the water and shake dry. Spoon the coleslaw into the cups.

 

Emma Knowles
July 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 84 %
  • Calcium 43.47 mg
  • Carbohydrate 8.23 g
  • Cholesterol 20.38 mg
  • Fat 19.18 g
  • Fiber 2.54 g
  • Iron 0.56 mg
  • Protein 1.59 mg
  • Sat Fat 5.27 g
  • Sodium 147.24 mg
What does this mean? See Nutrition 101.