Coleslaw with Remoulade Dressing Recipe

Name: Coleslaw with Remoulade Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2-pound green cabbage, quartered, cored, very thinly sliced (10 to 11 cups); 4 large carrots, peeled, shredded; 2 teaspoons coarse kosher salt, divided, plus more for seasoning; 2/3 cup mayonnaise; 1/3 cup Creole mustard; 3 large green onions, chopped; 3 tablespoons chopped fresh parsley; 1 small celery stalk, chopped; 2 tablespoons fresh lemon juice; 1/2 teaspoon sugar

Servings: persons

1 2-pound green cabbage, quartered, cored, very thinly sliced (10 to 11 cups)
4 large carrots, peeled, shredded
2 teaspoons coarse kosher salt, divided, plus more for seasoning
2/3 cup mayonnaise
1/3 cup Creole mustard
3 large green onions, chopped
3 tablespoons chopped fresh parsley
1 small celery stalk, chopped
2 tablespoons fresh lemon juice
1/2 teaspoon sugar

1
Place cabbage in large colander; place carrots in medium colander.
2
Toss cabbage with 1 1/2 teaspoons coarse salt.
3
Toss carrots with 1/2 teaspoon coarse salt.
4
Let stand 1 hour, tossing occasionally.
5
Drain both vegetables; transfer to large bowl.
6
Whisk mayonnaise and all remaining ingredients in medium bowl.
7
Season dressing to taste with coarse salt and pepper.
8
Drain any liquid from vegetables; toss with enough dressing to coat.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 2-pound green cabbage, quartered, cored, very thinly sliced (10 to 11 cups), 4 large carrots, peeled, shredded, 2 teaspoons coarse kosher salt, divided, plus more for seasoning, 2/3 cup mayonnaise, and more.

Yes, Coleslaw with Remoulade Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Coleslaw with Remoulade Dressing

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