Coleslaw Cups

Name: Coleslaw Cups
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

11 ingredients

1 steps

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

Directions

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.