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Lemon-Parsley Slaw

Lemon-Parsley Slaw

 

 

This recipe goes with Crab Cakes with Lemon-Parsley Slaw

Oxmoor House JUNE 2007

  • Yield: 6 servings (serving size: 3/4 cup)
  • Prep time:4 Minutes

Ingredients

  • 2 teaspoons grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 6 cups angel hair slaw or thinly sliced cabbage
  • 1 cup chopped fresh flat-leaf parsley

Preparation

Whisk together first 4 ingredients in a large bowl; gradually whisk in olive oil. Add slaw and parsley, tossing gently to coat. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 63
  • Calories from fat: 69%
  • Fat: 4.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 1g
  • Carbohydrate: 4.2g
  • Fiber: 1.7g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 218mg
  • Calcium: 15mg
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Lemon-Parsley Slaw recipe

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