Follow these steps for perfect results
Cabbage
shredded
Carrots
shredded
Olive Oil
Vinegar
Seafood Seasoning
Salt
Pepper
Shred the cabbage.
Shred the carrots.
In a bowl, combine the shredded cabbage and carrots.
In a separate small bowl, whisk together the olive oil, vinegar, seafood seasoning, salt, and pepper.
Pour the dressing over the cabbage and carrot mixture.
Toss the slaw to ensure all ingredients are well coated.
Cover the bowl with plastic wrap or a lid.
Refrigerate for at least 1 hour to allow flavors to meld.
Expert advice for the best results
For a sweeter slaw, add a touch of honey or sugar to the dressing.
Add other vegetables like bell peppers or onions for more flavor and texture.
Make the slaw ahead of time for the flavors to meld even further.
Everything you need to know before you start
5 minutes
Can be made a day in advance.
Serve in a bowl, garnished with a sprinkle of seafood seasoning or fresh parsley.
Serve as a side dish with grilled meats or seafood.
Use as a topping for pulled pork sandwiches.
Pair with crab cakes or fried shrimp.
Such as Sauvignon Blanc or Pinot Grigio.
A refreshing complement to the slaw.
Discover the story behind this recipe
Reflects the seafood-rich cuisine of the Chesapeake Bay area.
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