Crab Cole Slaw

Prep Time: 15 minutes
Serves: 4

Ingredients:
- 1 large Cabbage head, shredded
- 2 large Carrots, shredded
- 1 large Walla Walla onion, diced
- 2 medium Red bell Pepper, diced
- 1/4 cup Sea salt
- 3 cups Cider vinegar
- 2 cups Sugar
- 2 tsp Mustard, dry
- 1 cup Dungeness crab lump meat, shell and cartilage removed
- ½ lb or 24 Tiger Bay® Shrimp (51-60 count), cooked, shelled,
  deveined and thawed, optional

Sauce:
- 1 cup Mayonnaise
- 2 tblsp Honey
- 2 tblsp Lemon juice
- 1 tblsp Cider vinegar

Preparation:

Shred the cabbage and carrots and add the onion and bell pepper and place in a large glass bowl. Cover with salt and place a plate on the top to weigh down the cabbage. Let stand for 2 hours. Drain thoroughly. Dissolve the sugar in the vinegar and add the mustard. Pour over cabbage. Let stand for 2 hours. Drain thoroughly and place the Cole Slaw in a serving bowl. Add the sauce and the crabmeat and gently add the cole slaw until mixed well. Serve.