From Barbara Beery's Mermaid Cookbook, unfortunately it doesn't actually contain seaweed.
Makes 6-8 servings
1/2 cup cider vinegar
2 tablespoons brown sugar
2 tablespoons poppy seeds
1/2 tablespoon salt
1/4 teaspoon black pepper
2 cups thinly sliced Granny Smith apples
1 cup thinly sliced pear
1 (12 ounce) package cabbage-and-carrot coleslaw
In a small bowl, combine the first five ingredients with a whisk. Set aside.
In a large bowl, combine apples, pears, and coleslaw; stir in dressing. Cover and chill for at least 1 hour before serving.