Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1/2 head each green and red cabbage, chopped 2 carrots, shredded 2 ribs celery, chopped 1 bunch green onions, chopped 1 bunch flat-leaf parsley, chopped 1 red bell pepper, chopped 1/2 cup each mayonnaise and sour cream 1/2 teaspoon each salt and pepper 1 teaspoon each celery seed and sugar 1 lemon and 1 lime, zest and juice |
Mix veggies in a large bowl. In another container, beat together mayonnaise, sour cream, spices, lemon and lime zests and juices. Stir into veggie mixture—be sure to completely coat the cabbage with the dressing. Serve immediately or cover and refrigerate for up to 3 hours. If you are making the slaw more than 2-3 hours ahead, eliminate the parsley or add it just before serving. You can substitute nonfat yogurt for the mayonnaise and sour cream —adjust spices to taste. |
