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Iceberg Lettuce Slaw - CC


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  • 4 slices bacon
  • 1/2 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 1/4-inch-wide strips
  • 1 carrot, peeled and shredded (1/2 cup)
  • 1/4 cup thinly sliced onion
  • 2 tablespoons frozen peas, thawed
  • 2 tablespoons sunflower seeds, toasted



Step 1

1. 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.

2. 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.

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