Caesar Coleslaw
Ingredients
For the Dressing
- 1 cup mayonnaise
- 1/3 cup fresh lemon juice
- 9 anchovy fillets, finely chopped
- 3 cloves garlic, minced
For the Salad
- 2 1/4 pound head of savoy cabbage halved, cored, very thinly sliced (about 16 cups)
- 16 green onions, thinly sliced
- 1/2 cup green onions, thinly sliced
Instructions
- Place in a big, shallow bowl and serve! Whisk mayonnaise, lemon juice, anchovy fillet, and garlic in a small bowl to blend.
- Season dressing with salt and pepper to taste.
- Place cabbage and green onions in a large bowl.
- Add dressing and toss to coat.(Can be prepared 1 day ahead. Cover and refrigerate.)
- Put the cheese and mix into coleslaw
Notes
Storage Instructions:
- Once you've made the Caesar slaw, you should put it in the fridge as soon as possible. A maximum of two hours should be allowed for the coleslaw to sit at room temperature.
- Transfer to an airtight container with a lid and store: Make sure that the coleslaw is completely covered in the dressing before transferring it to an airtight container with a lid. This will keep the flavors well distributed and avoid the coleslaw from drying out.