| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | Deli, Salads- | 2 | Servings |
INGREDIENTS
| 3 | T | Mayonnaise |
| 1 1/2 | T | Fresh lemon juice |
| 1 1/2 | t | Grated onion |
| 1 1/4 | t | Coarse-grained Dijon mustard |
| 1 1/4 | c | Shredded peeled broccoli |
| stems | ||
| 3/4 | c | Shredded peeled carrots |
| Servings, CAN BE DOUBLED. |
INSTRUCTIONS
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@coconet.com> on Aug 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 119
Calories From Fat: 67
Total Fat: 7.6g
Cholesterol: 5.7mg
Sodium: 197.4mg
Potassium: 293.6mg
Carbohydrates: 12.6g
Fiber: 1.2g
Sugar: 3.8g
Protein: 2g