Key West Coleslaw with Spanish Olives

Serves 6

• 1 bag (7-ish cups) shredded cabbage with carrots

• 1/2 cup red onion, thinly sliced

• 1 (5.75 oz) jar Spanish olives, drained, chopped

• 1/2 cup dried cranberries

• 1/4 cup sliced almonds

Dressing:

• 1/4 cup mayonnaise

• 1/2 cup sour cream

• 1 tsp Dijon mustard

• 1–2 TBS Haidek's Key West Seafood Rub

• 3 TBS white balsamic vinegar

Combine cabbage, red onion, olives, cranberries and almonds in a bowl. Whisk dressing ingredients together and stir into cabbage mixture. Cover and refrigerate. The longer it sets, the more the flavors will meld. The slaw can be prepared up to 6 hours ahead. Keep refrigerated.