SPICY SLAW, FOR CRABCAKE
This slaw was first served with the crabcake on the Trio of Tostados plate in our August 2016 dinner. It is also good on a crab cake sandwich.
- 2 cups green cabbage, shredded
- 1 small jalapeno, seeds removed, minced
- 1/4 red onion, minced
- 2 Tablespoons parsley, minced
- 1 to 1-1/2 limes, juiced as needed
- Sea Salt as needed
- 3 - 4 Tablespoons EVOO
Combine cabbage with all ingredients, except the EVOO in medium bowl; toss to combine well; set aside for 5-10 minutes before adding the EVOO. Add a little at a time until desired flavor and mouth feel is achieved. Adjust seasoning with salt, as needed.