Key West Coleslaw with Spanish Olives
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
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.
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.