Red Cabbage Coleslaw with Creamy Caesar Dressing
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Grill-roast the peppers and peel them so they would be sweet and tender. Make a balsamic vinaigrette and use it as a marinade for the onions, to give them a boost of flavor before they go on the grill. Blend softened butter with parmesan cheese and fresh herbs to slather on the grilled corn.
ingredients
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serves: 4-6
3 cups coarsely grated red cabbage
1 cup coarsely grated carrot
1/2 cup finely chopped scallions, white and green parts only
DRESSING:
1 medium clove garlic
1/2 teaspoon kosher salt
1/2 cup good-quality mayonnaise
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco® sauce
1/4 teaspoon freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 186
- Total Fat: 12 g
- Saturated Fat: 2.6 g
- Trans Fat: 0 g
- Cholesterol: 13.1 mg
- Sodium: 697.4 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 2.8 g
- Sugars: 6.6 g
- Protein: 4.4 g
preparation
1. To make the dressing: Roughly chop the garlic, and then sprinkle the salt on top. Using both the sharp edge and the flat side of the knife blade, crush the garlic and salt together to create a paste. Transfer the paste to a small bowl and add the remaining dressing ingredients. Mix well.
2. In a medium bowl, combine the cabbage, carrot, and scallions. Mix well. Add the dressing. Mix well again. Cover the bowl with plastic wrap and refrigerate for 2 hours or until ready to serve.
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