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Epicurious
Bon Appétit

Caesar Coleslaw

By Rick Rodgers

4.2

(33)

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1 cup mayonnaise
1/3 cup fresh lemon juice
9 anchovy fillets, finely chopped
3 garlic cloves, minced
1 2 1/4-pound head of savoy cabbage, halved, cored, very thinly sliced (about 16 cups)
16 green onions, thinly sliced
1/2 cup (packed) freshly grated Parmesan cheese

Preparation

  1. Step 1

    Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Place cabbage and green onions in large bowl. Add dressing and toss to coat. (Can be prepared 1 day ahead. Cover and refrigerate.)

    Step 2

    Mix cheese into coleslaw. Transfer to large shallow bowl and serve.

TagsCole SlawSlawSaladCaesar SaladAnchovyFishSeafoodSavoy CabbageCabbageLeafy GreensVegetableScallionOnionRoot VegetableParmesanCheeseDairySideDinnerLunchGluten FreeNut FreeMake AheadEasyNo-CookJuneteenthLabor DayBon Appétit
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