Coleslaw with Remoulade Dressing

Name: Coleslaw with Remoulade Dressing
Yield: 8 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

By Gabe Soria and Amanda Zug Moore

March 15, 2009

Recipe notes