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  • 1 bag (7ish cups) shredded cabbage with carrots
  • 1/2 cup red onion thinly sliced
  • One 5.75 oz jar Spanish olives, chopped
  • 1/2 cup dried cranberries
  • 1/4 cup sliced almonds
  • 1/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tsp Dijon mustard
  • 1–2 Tbsp s.a.l.t. sisters Key West Seafood Rub
  • 3 Tbs 25-Star White Balsamic Vinegar


Coleslaw: Combine cabbage, red onion, olives, cranberries and almonds in a bowl.

Dressing: Whisk dressing ingredients together and stir into cabbage mixture. Cover and refrigerate. The long it sets, the more the flavors will meld. The slaw can be prepared up to 6 hours ahead. Keep refrigerated.