Key West Coleslaw with Spanish Olives
Key West Coleslaw with Spanish Olives
Picture this: you're lounging on a sun-soaked beach in Key West, a cool breeze rustling through palm trees, and you're craving something that captures that perfect balance of flavors. Well, folks, that's exactly what inspired this Key West Coleslaw!
Now, let's talk about the magic happening in this bowl. We're not just tossing together some cabbage and calling it a day; we're orchestrating a dance between all the major flavors of salty, sweet, acidic, and fatty! The key to this slaw's awesomeness? Balance, baby!
We've got the salty kick from chopped Spanish olives, playing tag with the sweetness of dried cranberries. The almonds bring a nutty crunch, while the red onions add a spicy bite. But the real MVP? The dressing. A little mayo for richness, sour cream for tang, and the main actor of the show – our s.a.l.t. sisters Key West Seafood Rub & Seasoning. It's like a beach vacation for your taste buds! This spice blend is loaded with orange peel, sesame seeds, ginger, coconut sugar, onion, black pepper, coriander, cardamom, marjoram to bring out a full-bodied and totally unforgettable aromatic experience to this coleslaw.
The white balsamic vinegar? That's your acid, cutting through the richness and making all the flavors pop. It's this delicate dance of salt, sweet, sour, and umami that'll have your guests asking for this recipe. So go ahead, toss it all together and watch the magic happen. This ain't your grandma's coleslaw – it's a trip to Key West in every bite!
Servings: 6
Ingredients:
Coleslaw Base:
- 1 bag (about 7 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 TBSP s.a.l.t. sisters Key West Seafood Rub & Seasoning
- 3 TBSP white balsamic vinegar
Directions:
- In a large bowl, combine shredded cabbage, red onion, chopped Spanish olives, dried cranberries, and sliced almonds.
- In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, Key West Seafood Rub & Seasoning, and white balsamic vinegar until smooth and well combined.
- Pour the dressing over the cabbage mixture. Stir well to coat everything evenly with the dressing.
- Cover the coleslaw and refrigerate. Allow the flavors to meld for at least 1 hour, preferably longer. The slaw can be prepared up to 6 hours ahead. Serve chilled as a refreshing side dish.
Enjoy your Key West Coleslaw with Spanish Olives!