Nigella Lawson’s Vietnamese Crab
Coleslaw
New York Times 1/7/04
1 Thai
chili or other small hot chili pepper
1 1arge garlic clove, peeled and minced
1 teaspoon sugar
1 l/2 teaspoons rice vinegar
1 l/2 tablespoons lime juice
1 l/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.
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.
Yield: 2 to 4 servings.