Apple Crab Coleslaw recipe
Coleslaw need not be a side salad reserved for summer picnics. Sweet, buttery crab and tart, crisp apples make for a creamy, luxurious coleslaw worthy of your finest dining excursions.
Ingredients:
2/3 cup mayonnaise
1 lemon, juiced
1 tablespoon rice vinegar
1 tablespoon sugar
½ teaspoon salt
¼ teaspoon black pepper
½ pound cooked crabmeat, divided
1 green apple, peeled, diced
1 cup grated green cabbage
1/3 cup thinly sliced red bell pepper
1/3 cup grated carrot
Directions:
1) In a large bowl, whisk together mayonnaise, lemon juice, vinegar, sugar, salt, and pepper.
2) Add half the crabmeat and the remaining ingredients; toss to mix.
3) Spoon slaw onto serving plates and top with the remaining crab.
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Conversions | |
---|---|
2/3 cup | about 158ml (157.8055 mililitres based on 236.59 mililitres in a US cup) |
½ lb | about 227g (226.795 grams based on 453.59 grams in a pound) |
1 cup | about 237ml (236.59 mililitres based on 236.59 mililitres in a US cup) |
1/3 cup | about 79ml (78.7845 mililitres based on 236.59 mililitres in a US cup) |
Data:
Published: June 6, 2007
