COLESLAW WITH REMOULADE DRESSING

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Coleslaw with Remoulade Dressing image

Provided by Gabe Soria

Categories     Salad     Side     Vegetarian     Low Cal     High Fiber     Backyard BBQ     Carrot     Summer     Cabbage     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1 2-pound green cabbage, quartered, cored, very thinly sliced (10 to 11 cups)
4 large carrots, peeled, shredded
2 teaspoons coarse kosher salt, divided, plus more for seasoning
2/3 cup mayonnaise
1/3 cup Creole mustard
3 large green onions, chopped
3 tablespoons chopped fresh parsley
1 small celery stalk, chopped
2 tablespoons fresh lemon juice
1/2 teaspoon sugar

Steps:

  • Place cabbage in large colander; place carrots in medium colander. Toss cabbage with 1 1/2 teaspoons coarse salt. Toss carrots with 1/2 teaspoon coarse salt. Let stand 1 hour, tossing occasionally. Drain both vegetables; transfer to large bowl. Whisk mayonnaise and all remaining ingredients in medium bowl. Season dressing to taste with coarse salt and pepper.
  • Drain any liquid from vegetables; toss with enough dressing to coat.

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