Coleslaw Cups
- 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.
lemon, clove garlic, olive oil, heavy cream, kosher salt, freshly ground black pepper, carrots, green cabbage, white onion, scallions
Taken from www.myrecipes.com/recipe/coleslaw-cups (may not work)