Recipe Courtesy of Williams-Sonoma.
Widely used in Asian cuisines, rice vinegar is made from fermented rice and is a bit milder than most Western viengars. It is available either plain or sweetened (also known as seasoned rice vinegar). Use unseasoned variety for this recipe.
Ingredients
- 2 garlic cloves, finely minced
- 1 tablespoon grated fresh ginger
- 5 tablespoons unseasoned rice vinegar
- 5 teaspoons fish sauce
- 5 teaspoons sugar
- 1/4 cup canola oil
- 1 tablespoon toasted sesame oil
- 1/2 pound crabmeat, picked over to remove any shell fragments
- 1/2 large yellow bell pepper, seeded and diced
- 1/2 large red bell pepper, seeded and diced
- 1/4 cup plus 2 tablespoons chopped fresh cilantro
- 1/2 large green cabbage, thinly sliced
- 1/4 red cabbage, thinly sliced
- 2 large carrots, peeled and grated
- 6 green onions, white and light green portions, sliced diagonallly
- 3 large radishes, thinly sliced
- 3 tablespoons toasted sesame seeds
Preparation
- 1 In a small food processor, pulse together the garlic, ginger, vinegar, fish sauce and sugar. With the machine running, drizzle in the canola and sesame oils and process until smooth.
- 2 In a small bowl, stir together the crabmeat, 2 tablespoons each of the yellow and red bell peppers, the 2 tablespoons cilantro and 2 tablespoons of the dressing. Set aside.
- 3 In a large bowl, stir together the green and red cabbages, the remaining bell peppers, the carrots, green onions, redishes, the 1/4 cup cilantro and 2 tablespoons of the sesame seeds until well combined. Add the remaining dressing and stir to combine.
- 4 Divide the slaw among 4 bowls or plates and top each with one-fourth of the crab mixture. Sprinkle with the remaining 1 tablespoon sesame seeds and serve immediately. Serves 4.
