Thursday, June 28, 2012

No-Mayo Coleslaw

 Recipe courtesy of by Marc Matsumoto.



-1/4 small red cabbage
-1/2 small green cabbage
-1/2 carrot, shredded
-zest of 1/2 lemon
-1/4 cup lemon juice
-1/4 cup olive oil
-1 tablespoon honey
-1 teaspoon salt
-1/4 teaspoon black pepper


-Remove any tough outer leaves from the cabbage. Trim the core and any tough stems from the cabbage and thinly slice. Add to a bowl with the shredded carrot, lemon zest, lemon juice, olive oil, honey, salt and black pepper. Toss to combine.Serve this right away for more of a salad, or store it in the fridge overnight for a slaw that’s more pickled.

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