Creamy carrot and broccoli slaw

2 Servings

Ingredients

Quantity Ingredient
3 tablespoons Mayonnaise
1½ tablespoon Fresh lemon juice
1½ teaspoon Grated onion
1¼ teaspoon Coarse-grained Dijon mustard
1¼ cup Shredded peeled broccoli stems
¾ cup Shredded peeled carrots
2 Servings; CAN BE DOUBLED.

Directions

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@...> on Aug 18, 1997

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