Directions:
- 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. 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1534.88 Kcal (6426 kJ) | ||
| Calories from fat | 1207.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 134.17g | 206% | |
|---|---|---|---|
| Cholesterol | 82.2mg | 27% | |
| Sodium | 1939.51mg | 81% | |
| Potassium | 2610.04mg | 56% | |
| Total Carbs | 81.94g | 27% | |
| Sugars | 39.82g | 159% | |
| Dietary Fiber | 27.84g | 111% | |
| Protein | 15.09g | 30% | |
| Vitamin C | 181.8mg | 303% | |
| Vitamin A | 3.1mg | 102% | |
| Iron | 1.4mg | 8% | |
| Calcium | 428.4mg | 43% | |
| Amount Per 100 g | |||
| Calories | 103.8 Kcal (435 kJ) | ||
| Calories from fat | 81.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.07g | 206% | |
|---|---|---|---|
| Cholesterol | 5.56mg | 27% | |
| Sodium | 131.16mg | 81% | |
| Potassium | 176.5mg | 56% | |
| Total Carbs | 5.54g | 27% | |
| Sugars | 2.69g | 159% | |
| Dietary Fiber | 1.88g | 111% | |
| Protein | 1.02g | 30% | |
| Vitamin C | 12.3mg | 303% | |
| Vitamin A | 0.2mg | 102% | |
| Iron | 0.1mg | 8% | |
| Calcium | 29mg | 43% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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