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Ingredients

• 2 garlic cloves, finely minced
• 1 Tbs. grated fresh ginger
• 5 Tbs. unseasoned rice vinegar
• 5 tsp. fish sauce
• 5 tsp. sugar
• 1/4 cup canola oil
• 1 Tbs. toasted sesame oil
• 1/2 lb. 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 Tbs. 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 diagonally
• 3 large radishes, thinly sliced
• 3 Tbs. toasted sesame seeds

Description

Widely Used In Asian Cuisines, Rice Vinegar Is Made From Fermented Rice And Is A Bit Milder Than Most Western Vinegars. It Is Available Either Plain Or Sweetened (also Known As Seasoned Rice Vinegar). Use The Unseasoned Variety For This Recipe.

Williams-Sonoma