Rainbow Slaw in Lettuce Cups
Servings 6
Ingredients
For the slaw
- 1 red bell pepper thinly sliced into matchsticks
- 1½ cups shredded carrots
- 1 yellow bell pepper thinly sliced into matchsticks
- 1½ cups snap peas thinly sliced on the diagonal
- 2 cups green cabbage very thinly shredded
- 2 cups purple cabbage very thinly shredded
For the dressing
- ⅓ cup lime juice about 3 limes
- ⅔ cup olive oil
- 1 tsp Dijon mustard
- 1 garlic clove finely grated
- ¾ tsp sea salt plus more to taste
- ½ tsp black pepper
For serving
- 1 head butter lettuce leaves separated and washed
- sliced scallions optional, for garnish
- chopped cilantro optional, for garnish
Instructions
- WHISK lime juice, olive oil, garlic, salt, and pepper together in a small bowl. Set aside.
- ARRANGE slaw vegetables in a large bowl in color order: red bell pepper, carrot, yellow pepper, snap peas, green cabbage, and purple cabbage. Do not toss yet.
- JUST before serving, drizzle dressing over the slaw and toss gently to coat, keeping the colors as visible as possible.
- FINISH with chopped scallions and cilantro.
- SPOON slaw into butter lettuce cups and serve.