Hot and Sweet Coleslaw
3/4 cup cider vinegar
3/4 cup olive oil
1/2 cup sugar
1 garlic clove, minced
1 medium head red cabbage (about 2 pounds),
cored and finely shredded
1 OSO Sweet onion, halved and thinly sliced
2 serrano chiles, finely chopped
Freshly ground pepper
1. In a large bowl, whisk together vinegar, oil, sugar, garlic and 1 teaspoon
salt. Set aside until sugar dissolves.
2. Add cabbage, onion and chiles; toss gently to mix. Taste, adding salt and
pepper as needed. Serve at once, or refrigerate, covered, for up to 24 hours.
Makes 6-8 servings.
Amazing Clam and Crab Salad
1/2 cup finely diced red bell pepper
1/2 cup finely diced green bell pepper
1/2 cup quartered and thinly sliced red onion
1/2 cup finely diced celery
1/2 cup peeled and shredded carrot
1/4 cup fresh lime juice
2 teaspoons ground cumin
1/4 cup finely chopped fresh cilantro
1 cup mayonnaise
1 51-ounce can Sea Watch Chopped Sea Clams, well drained
1 pound jumbo lump crabmeat, well drained
6 ripe avocados, pitted and halved
3 limes, quartered, for garnish
1. In a large bowl, combine bell peppers, onion, celery, carrot,
lime juice, cumin, cilantro and mayonnaise; mix well. Gently
fold in chopped clams and crabmeat. Cover and refrigerate for
at least 1 hour to chill and allow flavors to develop.
2. Scoop 1/2 cup of clam and crab salad into each avocado half.
Serve with lime wedges. Makes 12 servings.
Brands may vary by region; substitute a similar product.