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Photo: Petrina Tinslay Photo by: Photo: Petrina Tinslay

Coleslaw Cups

Real Simple AUGUST 2005

  • Yield: Makes 8 servings


  • 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.

Nutritional Information

Amount per serving
  • Calcium: 43.47mg
  • Calories: 203.57
  • Calories from fat: 84%
  • Carbohydrate: 8.23g
  • Cholesterol: 20.38mg
  • Fat: 19.18g
  • Fiber: 2.54g
  • Iron: 0.56mg
  • Protein: 1.59mg
  • Saturated fat: 5.27g
  • Sodium: 147.24mg

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Coleslaw Cups Recipe