• 4 tablespoons Mexican Crema (could substitute sour cream)
  • 4 teaspoons mayonnaise
  • 1 teaspoon finely grated fresh lemon zest
  • 8 teaspoons fresh lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb. green cabbage, thinly sliced (4 cups)
  • 2 carrots, cut into julienne strips or coarsely grated
  • 1 bunch scallions, thinly sliced diagonally (1 cup)
  • 1/2 cup chopped fresh flat-leaf parsley
Lemon Coleslaw

Directions:

Whisk together sour cream, mayonnaise, zest, lemon juice, sugar, water, salt, and pepper in a large bowl until sugar is dissolved. Add cabbage, carrots, scallions, and parsley and toss well. Chill, covered, 1 hour to allow flavors to develop. Season with salt and pepper.