Vietnamese Crab Coleslaw

Name: Vietnamese Crab Coleslaw
Total time: 35 min
Yield: 2 to 4 servings
Cuisine: vietnamese
Ingredients: 1 Thai chili or other small hot chili pepper; 1 large garlic clove, peeled and minced; 1 teaspoon sugar; 1 1/2 teaspoons rice vinegar; 1 1/2 tablespoons lime juice; 1 1/2 tablespoons Vietnamese or Thai fish sauce (nuoc nam or nam pla); 1 tablespoon vegetable oil; 4 scallions, finely sliced into rings; Salt and freshly ground black pepper; 8 ounces cabbage (inner white leaves only), shredded; 1 medium carrot, peeled, and shredded, julienned or grated; 2 cups loosely packed white crab meat; 3 tablespoons chopped fresh cilantro leaves, more for garnish

By Nigella Lawson

Total Time: 35 minutes
Rating: 4(47)
Comments: Read comments

Featured in: AT MY TABLE; A New Year's Antidote For the Holiday Heavies

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Ingredients

Yield:2 to 4 servings

1Thai chili or other small hot chili pepper
1large garlic clove, peeled and minced
1teaspoon sugar
1½teaspoons rice vinegar
1½tablespoons lime juice
1½tablespoons Vietnamese or Thai fish sauce (nuoc nam or nam pla)
1tablespoon vegetable oil
4scallions, finely sliced into rings
Salt and freshly ground black pepper
8ounces cabbage (inner white leaves only), shredded
1medium carrot, peeled, and shredded, julienned or grated
2cups loosely packed white crab meat
3tablespoons chopped fresh cilantro leaves, more for garnish

Ingredient Substitution Guide

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Preparation

Step 1
In a small bowl combine chili, garlic, sugar, vinegar, lime juice, fish sauce, oil and scallions. Season with salt and pepper to taste. Set aside at room temperature for 30 minutes.
Step 2
In a large mixing bowl, combine cabbage, carrot, crab meat and 3 tablespoons cilantro. Add chili dressing, and toss slowly until everything is coated evenly with a thin layer of dressing. Adjust salt and pepper to taste.
Step 3
To serve, arrange salad on large, flat plates. Sprinkle with cilantro leaves, and serve immediately.

Ratings

4 out of 5

47 user ratings

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Comments

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Karen2 years ago

“White crab meat” ? All commercially sold crab meat is white (no one eats or sells “body meat” which is brown). Question is lump, backfin or claw? I’m guessing they don’t mean claw because it’s less white?

Xtina4 years ago

I made this as lettuce wraps and added cucumber. So good!

Smarbha6 years ago

it's lovely as a coleslaw without the crab too!

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