Vietnamese Crab Coleslaw

Ingredients

• 1 Thai chili or other small hot chili pepper
• 1 large garlic clove, peeled and minced
• 1 teaspoon sugar
• 1 ½ teaspoons rice vinegar
• 1 ½ tablespoons lime juice
• 1 ½ 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

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    246 calories; 8 grams fat; 0 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 27 grams protein; 130 milligrams cholesterol; 1867 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 to 4 servings

Preparation

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.
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.
3. To serve, arrange salad on large, flat plates. Sprinkle with cilantro leaves, and serve immediately.