I think crab cakes and tartar sauce go well with coleslaw. I also like to make the coleslaw ahead at home and take to the boat with other provisions. As sailors say… fair wind and calm seas!
2 cups mayonnaise (I prefer Hellmann’s)
1 cup sweet pickle relish (drained)
1 tablespoon and 1 teaspoon onion powder
2 teaspoons garlic powder
Salt and pepper
8 cups of shredded cabbage and carrot mix, or 20 ounces (from your grocer’s produce section)
8 green onions, finely chopped
1 cup radishes or about 8, finely chopped
3 stocks celery, finely chopped
1
2
Mix the mayonnaise, pickle relish and seasonings in a bowl. Taste for salt and pepper. Set bowl aside. In another bowl, combine the cabbage, carrots, green onions, radishes and celery.
3
Fold in the mayonnaise mixture. Chill in the refrigerator for at least 2 hours stirring occasionally. One tip, since this makes quite a bit… I use large mason jars so that I can store in the refrigerator more vertically to take up less space. Plus, this will last chilled for a week. This recipe will fill two large mason jars and can generously feed 8 people!
Ingredients
2 cups mayonnaise (I prefer Hellmann’s)
1 cup sweet pickle relish (drained)
1 tablespoon and 1 teaspoon onion powder
2 teaspoons garlic powder
Salt and pepper
8 cups of shredded cabbage and carrot mix, or 20 ounces (from your grocer’s produce section)
8 green onions, finely chopped
1 cup radishes or about 8, finely chopped
3 stocks celery, finely chopped