Best Vietnamese Crab Coleslaw Recipes

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VIETNAMESE CRAB COLESLAW



Vietnamese Crab Coleslaw image

Provided by Nigella Lawson

Categories     weekday, side dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 0 grams, Sodium 934 milligrams, Sugar 5 grams, TransFat 0 grams

VIETNAMESE CRAB COLESLAW



VIETNAMESE CRAB COLESLAW image

Categories     Salad     Shellfish     No-Cook

Yield 2 to 4 servings

Number Of Ingredients 13

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.

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