Caesar Coleslaw


  • 16 green onions
  • 1 2 1/4-pound head of savoy cabbage
  • 1/3 cup fresh lemon juice
  • 3 garlic cloves
  • 1 cup mayonnaise
  • 9 anchovy fillets
  • ½ cup freshly grated Parmesan cheese

Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Place cabbage and green onions in large bowl. Add dressing and toss to coat. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix cheese into coleslaw. Transfer to large shallow bowl and serve.

View full recipe at Epicurious


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