Coleslaw Cups

0508coleslaw-cups
Photo by Petrina Tinslay
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  • Makes 8
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 203.57 calories
    • Calories 84 calories from fat
    • Fat 19.18 g
    • Sat Fat 5.27 g
    • Cholesterol 20.38 mg
    • Sodium 147.24 mg
    • Protein 1.59 mg
    • Carbohydrate 8.23 g
    • Fiber 2.54 g
    • Iron 0.56 mg
    • Calcium 43.47 mg
  • July 2005

Ingredients

  1. Check 1 lemon
  2. Check 1 clove garlic, minced
  3. Check 1/2cup olive oil
  4. Check 1/2cup heavy cream
  5. Check 3/4teaspoon kosher salt
  6. Check 1/2teaspoon freshly ground black pepper
  7. Check 5 carrots, peeled
  8. Check 3cups shredded green cabbage, preferably Savoy
  9. Check 1 small white onion, thinly sliced
  10. Check 4 scallions, thinly sliced
  11. Check 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.