Krabby Crab Coleslaw with Spicy Nuts

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.

• Ready In: 50 mins
• Serves: 4-8

Ingredients

• 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

1. Preheat oven to 300°F.
2. In a small bowl, whisk together oil, sugar, garam masala, curry and cayenne, add peanuts and mix well.
3. Bake on a nonstick cookie sheet 20 minutes, remove and cool on paper towels.
4. Combine cole slaw mix, green onion, tomato and Krab in a large bowl.
5. In a small bowl, whisk together mayo, vinegar and sugar.
6. 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.