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Coleslaw Layered Salad

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Layered salads, that is, those made in layers like a lasagna, are perfect for buffets and large gatherings. Mainly, because they have to be made in advance for the flavors to develop. Cabbage keeps its crispness and freshness as do carrots and onions. Serve the salad very chilled to accompany meats, fish or chicken. 


  • ½ large white cabbage, finely sliced with a mandolin
  • ½ large red cabbage, finely sliced with a mandolin
  • 4 large carrots, peeled and sliced with a mandolin
  • 1 large red onion, thinly sliced with a mandolin
  • 12-12 large scallions, thinly sliced, white and pale green parts only
  • Lemon Dressing
  • ½ cup VA Classic Lemon Mayonnaise
  • ½ cup sour cream
  • 1 small container whole milk yogurt
  • 3 tablespoons dijon mustard
  • 1 tablespoon celery seeds
  • salt and fresh ground pepper, to taste
Prepare the lemon dressing by whisking together the mayonnaise, sour cream, yogurt, dijon mustard, celery seeds and season with salt and pepper. Taste to adjust seasonings.

In a glass bowls so you can see the layers, and starting with the red cabbage so it doesn't discolor the other vegetables, layer each vegetable and spread a few tablespoons of lemon dressing in between each layer. End with the white cabbage and the last bit of dressing, patting it down with the back of the spoon to create and even layer. Chill until ready to serve.

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