Coleslaw Cups

Coleslaw Cups
Photo by Petrina Tinslay


  • ½ cup olive oil
  • ½ cup heavy cream
  • 1 lemon
  • 4 scallions, thinly sliced
  • 1 head iceberg lettuce, leaves separated
  • ½ teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • + 4 more ingredients
    • 3 cups shredded green cabbage, preferably Savoy
    • 5 carrots, peeled
    • ¾ teaspoon kosher salt
    • 1 small white onion, thinly sliced

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 ...

View full recipe at My Recipes


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