Friday, July 28, 2006
I have been making this salad for years, usually with crab, but any seafood works. Just shredded cabbage, grated onion, mayo, red wine vinegar, sugar, salt, pepper, and sometimes dill or tarragon. It is refreshing to eat in this heat. Make the slaw and let it sit an hour in the refrigerator, fold in crab and chopped shellfish, garnish with whole shellfish, tomato, and sliced avocado. Sometimes I drizzle the tomato and avocado with balsamic vinegar and olive oil.