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Ingredients

• SERVES 4-6 as a salad side dish (OR 2 as a main entree)
• 6 to 8 oz. prepared crab meat, canned, frozen, or freshly-cooked
• optional: 1 small can (about 4 oz.) small to medium-sized shrimp, drained
• 1/2 cabbage (Savoy OR any other type of round head cabbage)
• 1 cup fresh coriander leaves, lightly chopped
• 3 green onions, sliced thinly into matchstick-like pieces
• optional: 1 fresh red chili, de-seeded and minced
• optional: 1/2 cup dry roasted peanuts OR cashews, chopped
• DRESSING:
• 1/2 cup good-quality (fairly thick) coconut milk
• 1+1/2 Tbsp. lime juice
• 1/2 tsp. dried crushed chili
• 1/2 tsp. sugar
• 3 Tbsp. fish sauce (available in the Asian aisle, OR in Asian/Chinese food stores)

Description

This Crab Salad Is Delightfully Creamy Without All The Extra Calories And Fat Associated With Most Crab Salad Recipes. It Features A Delicious Coconut Milk Dressing Which Is Tossed Up With Briefly Steamed (or Boiled) Strands Of Cabbage Plus Fresh Coriand

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