Serves 6
1 bag (7 ½ cups) shredded cabbage with carrots
1 5.75 ounce jar Spanish olives – chopped, reserve juice
¼ cup roasted red pepper - sliced
Combine cabbage, olives and red pepper in a bowl.
Dressing:
½ cup mayonnaise
½ cup sour cream
1 teaspoon Dijon mustard
½ teaspoon celery seed
½ teaspoon unrefined sea salt
½ teaspoon freshly ground pepper
3 tablespoons olive juice
Whisk dressing ingredients together and stir into cabbage mixture. Cover and refrigerate for 3 hours. (The slaw can be prepared up to 6 hours ahead. Keep refrigerated.)
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