Key West Coleslaw with Spanish Olives

By Charmane Andrews Skillen Key West Coleslaw with Spanish Olives

Key West Coleslaw with Spanish Olives
Serves 6

  • 1 bag (7-ish cups) shredded cabbage with carrots
  • ½ cup red onion, thinly sliced
  • 1 (5.75 oz) jar Spanish olives, chopped
  • ½ cup dried cranberries
  • ¼ cup sliced almonds


Dressing:

  • ¼ cup mayonnaise
  • ½ cup sour cream
  • 1 tsp Dijon mustard
  • 1-2 TBS s.a.l.t. sisters Key West Seafood Rub
  • 3 TBS white balsamic vinegar

 

Directions:
Combine cabbage, red onion, olives, cranberries and almonds in a bowl.
Whisk dressing ingredients together and stir into cabbage mixture. Cover and refrigerate. The longer it sets, the more the flavors will meld. The slaw can be prepared up to 6 hours ahead. Keep refrigerated.

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