Ingredients
| 1 |
Block Wild & Simple Pan Redi™ Wild Alaska Pollock 16.5 lb Deep Skinned, Boneless 424912 |
| 10 |
Large Kohlrabi (peeled and julienned) |
| 2 Large |
Heads Purple Cabbage, shredded |
| 20 |
Each Carrot, julienned |
| 5 |
Each Red Onions (Thinly Sliced) |
| 4 1/2 |
Cups Mayonnaise |
| 1 1/4 |
Cups Cider Vinegar |
| 10 |
Tablespoons Sugar |
| 3 |
Tablespoons Celery Seed |
| |
To taste Salt & Ground Black Pepper (to taste) |
| 30 |
Ounces BBQ Sauce |
| 60 |
Each Seeded Rolls (toasted and buttered) |
Directions
Soak red onion slices in cold water. Drain and set aside.
Cook Pan-Redi Alaska Pollock per instructions; keep warm.
Toss kohlrabi, cabbage, carrots, onion, mayonnaise, vinegar, sugar, celery seed, salt & pepper together.
Heat BBQ sauce and harissa and mix with Alaska Pollock.
Top each roll with 3 oz. fish mixture and 2 oz. slaw mixture. Serve.
Serves 60