Cabbage and Dulse Slaw with Scallions (Irish)

One mid-September day, the Slow Food Convivium in Cork gave a picnic with a particularly appealing menu - international in inspiration but resolutely local in its use of raw materials. Among the offerings were bruschetta with rocket (arugula), Bill Hogan's superlative Desmond cheese from Dereenatra in West Cork, and bresaola made by his neighbor, Frank Krawczyk; lightly pickled oysters from Sherkin Island, southwest of Cork in Roaringwater Bay; gumbo based on duck from Skeaghnore, at the top of the bay, and chorizo from Fingal Ferguson of Gubbeen; and an unusual slaw made with locally gathered dulse. I wasn't at the picnic, alas, and couldn't track down the recipe for the slaw, but this is a pretty good approximation, I think, of what it must have been like.

1 oz dulse, soaked for 5 minutes in warm water, drained and finely chopped (30 g)
½ lb white cabbage, finely shredded (250 g)
4 scallions, finely chopped
1 carrot, grated
¼ cup mayonnaise, preferably homemade (60 mL)
2 Tbsp. apple juice
sea salt
black pepper, freshly ground

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.

Makes 4-6 servings.