| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
Salads-, Deli |
2 |
Servings |
INGREDIENTS
| 3 |
tb |
Mayonnaise |
| 1 1/2 |
tb |
Fresh lemon juice |
| 1 1/2 |
ts |
Grated onion |
| 1 1/4 |
ts |
Coarse-grained Dijon mustard |
| 1 1/4 |
c |
Shredded peeled broccoli stems |
| 3/4 |
c |
Shredded peeled carrots |
|
2 |
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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