Coleslaw Cups

Coleslaw Cups
five_whole_stars
Click a Star to Rate This Recipe
8| Hands-On Time: | Total Time:

Ingredients

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.
By August, 2005

Nutritional Information

  • Per Serving
  • Calories 203.57Calories From Fat 84%
  • Calcium 43.47mg
  • Carbohydrate 8.23g
  • Cholesterol 20.38mg
  • Fat 19.18g
  • Fiber 2.54g
  • Iron 0.56mg
  • Protein 1.59mg
  • Sat Fat 5.27g
  • Sodium 147.24mg
What does this mean? See Nutrition 101 .

Quick Tip

Apple and paring knife
Use a paring knife to cut fruits and vegetables.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.