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Seafood Cole Slaw
SEAFOOD COLE SLAW
Author: Robert Bosley Auburn, WA
Recipe type: Appetiser
Ingredients
- 1 large Cabbage head, shreded
- 2 large Carrots, shreded
- 1 large Walla Walla onion, diced
- 2 medium Red bell Pepper, diced
- ¼ cup Sea salt
- 3 cups Cider vinegar
- 2 cups Sugar
- 2 tsp Mustard, dry
- 1 cup Dungeness crab lump meat, shell and cartilage removed
- 4 oz Olympic Peninsula Alder smoked salmon, shredded
- Sauce:
- 1 cup Mayonnaise
- 2 tbl Honey
- 2 tbl Lemon juice
- 1 tbl Cider vinegar
Instructions
- Shred the cabbage and carrots and add the onion and bell pepper and place in a large glass bowl. Cover with the salt and place a plate on the top and weight down. Let stand for 2 hours. Drain thoroughly. Dissolve the sugar in the vinegar and add the mustard. Pour over cabbage. Let stand for 2 hours. Drain thouroghly and place the slaw in a serving bowl add the sauce and the salmon and crabmeat and gently mix the cole slaw until mixed well. Serve.
