Coleslaw with Remoulade Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
1. 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.
2. Drain any liquid from vegetables; toss with enough dressing to coat.
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