Prepare this new take on coleslaw the day before serving, refrigerate, and allow the dressing to soak into the salad.
What you'll need
- CAESAR DRESSING
- 1 cup low-fat mayonnaise
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon minced garlic
- 1 teaspoon anchovy paste
- 1 teaspoon Dijon mustard
- 1/2 teaspoon freshly ground pepper
- SALAD
- 8 cups shredded savoy or green cabbage (about 1 small head)
- 2 cups shredded carrots
- 4 scallions, thinly sliced
- 2 cups croutons
How to make it
Make the dressing: in a large serving bowl, whisk together the mayonnaise, lemon juice, garlic, anchovy paste, mustard, and pepper.
Add the cabbage, carrots, and scallions to the bowl and toss to coat. Cover and refrigerate the salad until ready to serve. Top with croutons. Serves 6 to 8.
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