Key West Seafood Rub & Seasoning

Key West Coleslaw with Spanish Olives

• 1 bag 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
•  Combine cabbage, red onion, olives, cranberries and almonds in a bowl.

Directions
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.