Coleslaw Cups

Coleslaw Cups Recipe
Photo: Petrina Tinslay

Recipe from

Real Simple

Nutritional Information

Calcium 43.47 mg
Calories 203.57
Caloriesfromfat 84 %
Carbohydrate 8.23 g
Cholesterol 20.38 mg
Fat 19.18 g
Fiber 2.54 g
Iron 0.56 mg
Protein 1.59 mg
Satfat 5.27 g
Sodium 147.24 mg


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


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. 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. 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.

Emma Knowles,

Real Simple

August 2005
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