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Coleslaw Cups

Photo: Petrina Tinslay
Yield Makes 8 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  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. 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.