Recipe by Lorac
Cole slaw transformed - with Krab/crab, green onion, tomato and a spicy, crunchy peanut topping. Can be made the day before and served as a main or side dish. Prep time does not include refrigeration.
Top Review by Sue Lau
This slaw has a really nice, mellow flavor with the surimi bits in it. The dressing is nicely balanced. The peanuts are a nice idea but are a little too sugary and oily without enough spice. The flavors didn't come through on those like I hoped for. But overall, a nice dish!
- 1 1⁄2 tablespoons peanut oil or 1 1⁄2 tablespoons vegetable oil
- 1 1⁄4 tablespoons sugar
- 1⁄4 teaspoon india not mexican garam masala
- 1⁄4 teaspoon curry powder
- 1⁄8 teaspoon cayenne
- 1 cup salted peanuts
- 1 (16 ounce) package coleslaw mix
- 2 green onions, thinly sliced
- 1 large tomatoes, diced
- 8 ounces imitation crabmeat (surimi) or 8 ounces crab, roughly shredded
- 1⁄2 cup mayonnaise
- 2 tablespoons cider vinegar
- 1 1⁄2 teaspoons sugar
- salt and pepper
Directions See How It's Made
- Preheat oven to 300°F.
- In a small bowl, whisk together oil, sugar, garam masala, curry and cayenne, add peanuts and mix well.
- Bake on a nonstick cookie sheet 20 minutes, remove and cool on paper towels.
- Combine cole slaw mix, green onion, tomato and Krab in a large bowl.
- In a small bowl, whisk together mayo, vinegar and sugar.
- Pour dressing over cabbage mixture, season with salt and pepper, toss to combine, refrigerate 2 hours or overnight and top with nuts just before serving.