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Coleslaw Cups

Petrina Tinslay
8 Hands-On Time: 0hr 25m Total Time: 2hr 25m


  • 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


  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 Emma Knowles,  August 2005

Quick Tip

Use a paring knife to cut fruits and vegetables.

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.

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