Iceberg Lettuce Slaw
By Aaron FurmanekPublished on April 28, 2015
Time
40 minutes
Yield
Serves 4
Ingredients
4 slices bacon ½ cup mayonnaise 1 tablespoon lemon juice 1 tablespoon minced fresh parsley Salt and pepper 1 head iceberg lettuce (2 pounds), cored, cut into 6 equal wedges, and sliced crosswise into ¼-inch-wide strips1 carrot, peeled and shredded (½ cup)¼ cup thinly sliced onion 2 tablespoons frozen peas, thawed2 tablespoons sunflower seeds, toasted
Before You Begin
Dress the slaw just before serving.
Instructions
- Cook bacon in 10-inch skillet over medium heat until crisp, 7 to 9 minutes. Transfer to paper towel–lined plate. When cool enough to handle, crumble into 1/2-inch pieces.
- Whisk mayonnaise, lemon juice, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add lettuce, carrot, onion, peas, and sunflower seeds and toss to combine. Season with salt and pepper to taste. Transfer to serving dish, sprinkle with bacon, and serve.
Time
40 minutesYield
Serves 4Ingredients
4 slices bacon
½ cup mayonnaise
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
Salt and pepper
1 head iceberg lettuce (2 pounds), cored, cut into 6 equal wedges, and sliced crosswise into ¼-inch-wide strips
1 carrot, peeled and shredded (½ cup)
¼ cup thinly sliced onion
2 tablespoons frozen peas, thawed
2 tablespoons sunflower seeds, toasted
Ingredients
4 slices bacon
½ cup mayonnaise
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
Salt and pepper
1 head iceberg lettuce (2 pounds), cored, cut into 6 equal wedges, and sliced crosswise into ¼-inch-wide strips
1 carrot, peeled and shredded (½ cup)
¼ cup thinly sliced onion
2 tablespoons frozen peas, thawed
2 tablespoons sunflower seeds, toasted
Ingredients
4 slices bacon
½ cup mayonnaise
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
Salt and pepper
1 head iceberg lettuce (2 pounds), cored, cut into 6 equal wedges, and sliced crosswise into ¼-inch-wide strips
1 carrot, peeled and shredded (½ cup)
¼ cup thinly sliced onion
2 tablespoons frozen peas, thawed
2 tablespoons sunflower seeds, toasted
Why This Recipe Works
For a refreshing slaw that keeps its crunch, we cut iceberg lettuce into 1/4-inch pieces and toss it with carrot, onion, green peas, and crunchy toasted sunflower seeds. A mayonnaise-, lemon-, and herb-based dressing is all that’s needed to lightly coat the salad.
Before You Begin
Dress the slaw just before serving.
Instructions
- Cook bacon in 10-inch skillet over medium heat until crisp, 7 to 9 minutes. Transfer to paper towel–lined plate. When cool enough to handle, crumble into 1/2-inch pieces.
- Whisk mayonnaise, lemon juice, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add lettuce, carrot, onion, peas, and sunflower seeds and toss to combine. Season with salt and pepper to taste. Transfer to serving dish, sprinkle with bacon, and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments