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Seafood Cole Slaw

Recipe type: Appetiser
  • 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
  1. 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.


Just Smoked Salmon
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P.O. Box 3253
4223 S. Fey Rd.
Port Angeles, WA 98362
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