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Caesar Coleslaw




Source of Recipe


Internet


List of Ingredients




1 1/4 cups mayonnaise
1/3 cup lemon juice
2 teaspoons anchovy paste
2 garlic cloves, crushed through a press
1 medium head Savoy or green cabbage (2 1/4 pounds), cored and thinly shredded
6 scallions, white and green parts thinly sliced
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste


Recipe



In a large bowl, whisk the mayonnaise, lemon juice, anchovy paste, and garlic until smooth. Add the cabbage and scallions and mix well. Cover tightly and refrigerate until chilled, at least 1 hour. (Coleslaw can be prepared up to 1 day ahead, covered, and refrigerated.)

Just before serving, mix in the Parmesan cheese. Season with the salt and pepper. Serve chilled.