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Title: Creamy Carrot and Broccoli Slaw Categories: Salads-, Deli Yield: 2 Servings 3 tb Mayonnaise 1 1/2 tb Fresh lemon juice 1 1/2 ts Grated onion 1 1/4 ts Coarse-grained Dijon mustard 1 1/4 c Shredded peeled broccoli -stems 3/4 c Shredded peeled carrots 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. 2 Servings; CAN BE DOUBLED. 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 |