For the Hungry Crew

They say cabbage is great aboard a boat. Supposedly, it lasts forever. I bought one in Martha’s Vineyard before leaving on a trip down the East Coast and eventually to the Bahamas. Cabbage is something I never really knew what to do with, but like a life jacket, it’s something that should be on board at all times. After a few months of staring at that cabbage, one inspired day I made up my own coleslaw recipe. Drippy, deli-style coleslaw is not my thing; but crisp, spicy, nutty coleslaw is. Inspired by the tasty crabs I loved so much while cruising the Chesapeake, here’s my new recipe…

Elizabeth’s Spicy Nutty Coleslaw
(amounts are very, very approx.)

1 head green cabbage
3/4 cup mayo
1/3 cup brown sugar
1/2 tsp sesame oil
1 tsp red wine vinegar
1 tsp Old Bay
Almonds, roasted then chopped
Chopped fresh cilantro

Courtesy Ben Eriksen –

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