Creamy carrot and broccoli slaw
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Mayonnaise |
| 1½ | tablespoon | Fresh lemon juice |
| 1½ | teaspoon | Grated onion |
| 1¼ | teaspoon | Coarse-grained Dijon mustard |
| 1¼ | cup | Shredded peeled broccoli stems |
| ¾ | cup | Shredded peeled carrots |
| 2 | Servings; CAN BE DOUBLED. | |
Directions
Combine mayonnaise, fresh lemon juice, onion and mustard in medium bowl; whisk to blend. Add broccoli and carrots; toss to coat. Season slaw to taste with salt and pepper. Refrigerate to blend flavors, about 20 minutes.
NOTE : To make this easy dish even easier, prepare just the dressing and use two cups of packaged broccoli, coleslaw, a mixture of shredded broccoli stems, carrots and red cabbage. Recipe by: Bon Appetit Magazine July 1996 Posted to JEWISH-FOOD digest V97 #233 by Linda Shapiro <lss@...> on Aug 18, 1997