7 cups Cabbage, mix of green and red, cut in shreds
1 cup Carrots, shredded
1 cup Mayonnaise
2 tablespoons Seasoned Rice Wine Vinegar
2 – 3 teaspoons Agave Nectar
3 to 4 teaspoons Old Bay Seafood Seasoning
optional: 2 tablespoons Capers or chopped Olives
Caliente style: Prepared Horseradish, Wasabi or Asian-style Hot Sauce
In a large bowl, mix mayo, seasoned rice wine vinegar, agave nectar, and seafood seasoning until blended. Add cabbage and carrots. Toss to coat. Optional: Add capers or chopped olives or Caliente style options and toss again.
Cover bowl and refrigerate for at least 1 hour to allow flavors to blend. Stir before serving.