The flavor and texture of this slaw makes it the perfect side for any grilled fish or pork, or as a topping on a pork slider or fish taco.
2 teaspoons poppy seeds
1 teaspoon French Picnic Sea Salt (available at The Olive Scene)
¼ teaspoon pepper
a few drops of hot sauce (try our General’s Marine Green hot sauce)
8 cups of thinly shredded green cabbage
1 cup of shredded carrots
In a large bowl, whisk the oil, vinegar, poppy seeds, French Picnic Sea Salt, pepper and hot sauce.
Add the cabbage and carrots and toss to coat.
Allow to sit for 30 minutes before serving, or refrigerate for an hour if you prefer it cold.
*Any of our pure extra virgin olive oils will be wonderful in this recipe, but make it all summer long, switching to any of our herbed olive oils, or our Olive Wood Smoked Olive Oil for a change of flavor.