Anyone who’s cruised for long periods of time in more remote areas is well aware of the three rules for cooking.
- Have lots of non-perishables at your disposal.
- Work with what you got.
- Improvise, improvise, improvise
This Abacos slaw follows all of those rules. But you should feel ready to break from this recipe at any point- if you can’t get your hands on something, sub with something else. Dried cranberries could be swapped for raisins, etc.
You should be able to stock up on almost anything at Maxwell’s in Marsh Harbour, but the trick is making it last. Items like carrots and other root vegetables have longer shelf lives than fresh herbs and items like lemon and lime can go a long way.
Abacos Slaw Ingredients
6 cups shredded cabbage (white, red or mixture)
1 cup carrots, grated
½ cup onion, diced
¼ cup raisins
1 Tbsp. lime juice
1 Tbsp. sugar
½ tsp. each salt and pepper
4 Tbsp. mayonnaise
Combine cabbage, carrots, onion, and raisins in a large bowl. In a small bowl, mix lime juice, sugar, salt, pepper, and mayonnaise until blended. Toss dressing with slaw. Chill in the refrigerator for 10 minutes before serving.
Recipe by Lori Ross, Southern Boating May 2019
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