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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 lemon |
1 clove garlic, minced |
1/2 cup olive oil |
1/2 cup heavy cream |
3/4 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
5 carrots, peeled |
3 cups shredded green cabbage, preferably savoy |
1 small white onion, thinly sliced |
4 scallions, thinly sliced |
1 head iceberg lettuce, leaves separated |
Directions:
1. Peel the lemon. Separate the segments using a small, sharp knife. Discard any seeds. On a cutting board, chop the segments with the garlic to form a smooth paste. Transfer to a small bowl and, whisking constantly, slowly add the oil in a steady stream. Repeat with the cream. Season with the salt and pepper. Use a vegetable peeler to shave the carrots into ribbons. In a large bowl, combine the carrots, cabbage, onion, scallions, and dressing. Cover and refrigerate for at least 2 hours. Using scissors, trim 8 of the large inner lettuce leaves into neat cup shapes and place in a bowl of ice water. Just before serving, remove the lettuce cups from the water and shake dry. Spoon the coleslaw into the cups.
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