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Coleslaw with Lemon-Caper Dressing

Serves: Makes 8 servings

Ingredients:

  • 4 cups finely shredded green cabbage
  • 1½ cups finely shredded purple cabbage
  • 2 large carrots, coarsely grated
  • ½ cup sliced green onions
  • ½ cup finely chopped red bell pepper
  • ½ cup finely chopped yellow bell pepper
  • ⅓ cup chopped fresh basil
  • Lemon-Caper Dressing:

    • ½ cup crème fraîche or sour cream
    • ½ cup mayonnaise
    • ¼ cup extra-virgin olive oil
    • 1 tablespoon capers
    • 2 teaspoons lemon mustard
    • 1 teaspoon Tabasco sauce
    • Salt and freshly ground black pepper

    Procedures:

    1. In a large bowl, combine the green and purple cabbages, carrots, green onions, bell peppers, and basil. Toss to mix.


    2. For the dressing, stir together the crème fraîche, mayonnaise, olive oil, capers, mustard, and Tabasco in a medium bowl. Season to taste with salt and pepper.


    3. Pour the dressing over the vegetables and toss to evenly coat. Set the coleslaw aside for at least 15 minutes before serving, or refrigerate, covered, until ready to serve.

    by Sur La Table & Renée Behnke

 
 
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