Tuesday: great sale on Dungeness crab at Vons...keeping the crab simple, just going to re-heat (since already cooked) and serve with a side of melted butter and perhaps cocktail sauce. Going to make this lovely sounding slaw for the side.
Asian Coleslaw
1/4 – 1/2 head of red cabbage, thinly sliced
1/4 – 1/2 head of green cabbage, thinly sliced
1 carrot, peeled and grated
1 bunch cilantro, minced
3/4 cup 1/2 fat Hellman’s mayonnaise
2 Tbsp sugar
1 1/2 Tbsp rice vinegar
juice of 1/2 a lemon
1/2 tsp salt
1/2 tsp Dijon
pepper, to taste
3/4 tsp fish sauce
1/4 tsp onion powder
1/4 tsp crushed celery seeds
1. In a large bowl, mix all ingredients thoroughly except the cabbage, carrot and cilantro.
2. Allow dressing to stand for 15-20 minutes and add in vegetables.
3. Serve along side Dungeness crab.
1/4 – 1/2 head of green cabbage, thinly sliced
1 carrot, peeled and grated
1 bunch cilantro, minced
3/4 cup 1/2 fat Hellman’s mayonnaise
2 Tbsp sugar
1 1/2 Tbsp rice vinegar
juice of 1/2 a lemon
1/2 tsp salt
1/2 tsp Dijon
pepper, to taste
3/4 tsp fish sauce
1/4 tsp onion powder
1/4 tsp crushed celery seeds
1. In a large bowl, mix all ingredients thoroughly except the cabbage, carrot and cilantro.
2. Allow dressing to stand for 15-20 minutes and add in vegetables.
3. Serve along side Dungeness crab.
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1 comments:
This was such a simple and delish dish. The crab was sweet and the slaw had a wonderful flavor to it. I didn't add as much cilantro as the recipe said, just because I'm not always a huge fan, but the cilantro did give it a wonderful taste. Another keeper!
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