Caesar Coleslaw Recipe
Prepare this new take on coleslaw the day before serving, refrigerate, and allow the dressing to soak into the salad.
What you'll need
CAESAR DRESSING
- 1 cup low-fat mayonnaise
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon minced garlic
- 1 teaspoon anchovy paste
- 1 teaspoon Dijon mustard
- 1/2 teaspoon freshly ground pepper
SALAD
- 8 cups shredded savoy or green cabbage (about 1 small head)
- 2 cups shredded carrots
- 4 scallions, thinly sliced
- 2 cups croutons
How to make it
- Make the dressing: in a large serving bowl, whisk together the mayonnaise, lemon juice, garlic, anchovy paste, mustard, and pepper.
- Add the cabbage, carrots, and scallions to the bowl and toss to coat. Cover and refrigerate the salad until ready to serve. Top with croutons. Serves 6 to 8.
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