CAESAR COLESLAW (Adapted from Envie Recipes)

1 cup Hellman’s mayonnaise
3/4 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
3 1/2 tablespoons fresh lemon juice
2 medium garlic cloves, minced
3/4 teaspoons freshly ground black pepper

for the slaw:
1 1/2 pounds Chinese napa cabbage, cored and thinly sliced (8 cups)
1/2 pound red cabbage, cored and thinly sliced (2 cups)
1/2 pound jicama, peeled and cut into long thin strips
2 large carrots, shredded or grated
4 scallions, thinly sliced (green and white parts)
1/2 cup freshly shredded Parmesan cheese

In a small mixing bowl, whisk all of the dressing ingredients until well blended.

In a large bowl, toss together both cabbages, jicama, carrots, and scallions. Add enough dressing to coat well. Add the Parmesan and toss again. Serves 6-8. And you can always use store bought pre-made cole slaw mix if pressed for time. ***Because there is mayo in this coleslaw make sure to keep it very cold. I’m keeping the dressing in a cooler and then tossing right before we eat. It’ll be fine after that, as it’s supposed to be a cool evening temperature wise.

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