Creamy Carrot And Broccoli Slaw
| 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
A Message from our Provider:
“Having convictions can be defined as being so thoroughly convinced that Christ and His Word are both objectively true and relationally meaningful that you act on your beliefs regardless of the consequences. #Josh McDowell”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
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