VIETNAMESE CRAB COLESLAW

VIETNAMESE CRAB COLESLAW image

Yield 2 to 4 servings

Number Of Ingredients 13

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1 Thai chili or other small hot chili pepper
1 large garlic clove, peeled and minced
1 tsp sugar
1 1/2 tsp rice vinegar
1 1/2 Tbsp lime juice
1 1/2 Tbsp Vietnamese or Thai fish sauce (nuoc mam or nam pla)
2 tsp sesame oil
4 scallions, sliced into rings
Salt and freshly ground black pepper
8 oz cabbage, shredded
1 medium carrot, peeled and shredded
2 cups loosely packed white crab meat
3 Tbsp chopped fresh cilantro

Steps:

1. In a small bowl, combine first 8 ingredients (through scallions). Season with salt and pepper to taste. Set aside at room temperature for 30 minutes. 2. In a large mixing bowl, combine cabbage, carrot, crab meat, and 3 tablespoons of cilantro. Add chili dressing, and toss slowly until everything is coated with a thin layer of dressing. Adjust salt and pepper to taste. 3. To serve, arrange salad on large, flat plates. Sprinkle with cilantro leaves and serve immediately.