My mom and I always make this coleslaw for out big picnic each summer. With all this talk of salads and coleslaw I thought I'd share this recipe. We always get lots of compliments on it.
* Exported from MasterCook *
lemon coleslaw
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup Mayonnaise
1/2 cup Sour cream
1/4 cup Fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons Olive oil
2 tablespoons Sugar
1 tablespoon White wine vinegar
1 tablespoon Prepared horseradish
1 teaspoon Salt
1/2 teaspoon Celery seeds
1/2 teaspoon Pepper
8 cups Shredded cabbage (about 1 1/2 lbs)
1/2 each Red bell pepper (cut into matchsticks
1/2 each Green bell pepper (cut into matchsticks)
1/4 each Red onion (cut into matchsticks)
1 each Carrot -- shredded
2 tablespoons Chopped fresh parsley
2 teaspoons Grated lemon peel
Combine first 11 ingredients in bowl; wisk to blend. Refrigerate dressing
until cold. (Can be prepared 1 day ahead). Combine cabbage, bell peppers,
onion, carrot, parsley and lemon peel in large bowl. Toss with enough
dressing to season to taste and serve.
ONE NOTE: We use 2 stalks/or about 1 cup celery cut in matchsticks instead of celery seed.
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Serving Ideas : 6 servings
* Exported from MasterCook *
lemon coleslaw
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Mayonnaise
1/2 cup Sour cream
1/4 cup Fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons Olive oil
2 tablespoons Sugar
1 tablespoon White wine vinegar
1 tablespoon Prepared horseradish
1 teaspoon Salt
1/2 teaspoon Celery seeds
1/2 teaspoon Pepper
8 cups Shredded cabbage (about 1 1/2 lbs)
1/2 each Red bell pepper (cut into matchsticks
1/2 each Green bell pepper (cut into matchsticks)
1/4 each Red onion (cut into matchsticks)
1 each Carrot -- shredded
2 tablespoons Chopped fresh parsley
2 teaspoons Grated lemon peel
Combine first 11 ingredients in bowl; wisk to blend. Refrigerate dressing
until cold. (Can be prepared 1 day ahead). Combine cabbage, bell peppers,
onion, carrot, parsley and lemon peel in large bowl. Toss with enough
dressing to season to taste and serve.
ONE NOTE: We use 2 stalks/or about 1 cup celery cut in matchsticks instead of celery seed.
- - - - - - -
Serving Ideas : 6 servings
Erin
Mom to three wonderful 7th graders!
The time is flying by.
Mom to three wonderful 7th graders!
The time is flying by.
