Salad of the Week: Cole Slaw of Cabbage, Dulse, and Scallions Recipe

Salad of the Week: Cole Slaw of Cabbage, Dulse, and Scallions Recipe

Photo Modified: Flickr/Akuppa John Wigham

This coleslaw contains Dulse, ocassionally called dillisk in Ireland, is a variety of red seaweed (Palmaria palmata). It is available in health food stores or by mail from Maine Coast Sea Vegetables.

Adapted from “The Country Cooking of Ireland” by Colman Andrews.


  • 1 ounce dulse, soaked for 5 minutes in warm water, drained, and finely chopped
  • ½ pound white cabbage, finely shredded
  • 4 scallions, finely chopped
  • 1 carrot, grated
  • ¼ cup mayonnaise, preferably homemade
  • 2 tablespoons apple juice
  • Salt and pepper, to taste


Combine the dulse, cabbage, scallions, and carrots in a large bowl.

Whisk the mayonnaise and apple juice together in a small bowl, then add to the slaw and toss well. Season generously with salt and pepper.

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.