Coleslaw Cups

Name: Coleslaw Cups
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 5 carrots, peeled; 1 clove garlic, minced; 710 milliliters shredded green cabbage, preferably Savoy; 118 milliliters heavy cream; 1 head iceberg lettuce, leaves separated; 1 teaspoons kosher salt; 1 lemon; 118 milliliters olive oil; 4 scallions, thinly sliced; 1 small white onion, thinly sliced

You can never have too many side dish recipes, so give Coleslaw Cups a try. One serving contains 214 calories, 2g of protein, and 19g of fat. This gluten free, primal, and vegetarian recipe serves 8. It will be a hit at your The Fourth Of July event. A mixture of scallions, olive oil, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Garlic

Lemon

Seeds

Equipment you will use

Cutting Board

Knife

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.

Ingredients you will need

Salt And Pepper