Best 8 Vietnamese Crab Coleslaw Recipes

ASIAN COLESLAW WITH SESAME DRESSING

Steps:

• Gather all the ingredients.

VIETNAMESE CRAB COLESLAW

Steps:

• In a small bowl combine chili, garlic, sugar, vinegar, lime juice, fish sauce, oil and scallions. Season with salt and pepper to taste. Set aside at room temperature for 30 minutes.
• In a large mixing bowl, combine cabbage, carrot, crab meat and 3 tablespoons cilantro. Add chili dressing, and toss slowly until everything is coated evenly with a thin layer of dressing. Adjust salt and pepper to taste.
• To serve, arrange salad on large, flat plates. Sprinkle with cilantro leaves, and serve immediately.

CRAB COLESLAW MEDLEY

Steps:

• In a large bowl, combine the coleslaw mix, romaine, onion and crab. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, salt, pepper and contents of seasoning packet from noodles; shake well. , Break noodles into small pieces. Sprinkle noodles, almonds and sesame seeds over salad; mix well. Drizzle with dressing and toss to coat. Serve immediately.

VIETNAMESE CRAB COLESLAW

Steps:

• 1. In a small bowl, combine first 8 ingredients (through scallions). Season with salt and pepper to taste. Set aside at room temperature for 30 minutes. 2. In a large mixing bowl, combine cabbage, carrot, crab meat, and 3 tablespoons of cilantro. Add chili dressing, and toss slowly until everything is coated with a thin layer of dressing. Adjust salt and pepper to taste. 3. To serve, arrange salad on large, flat plates. Sprinkle with cilantro leaves and serve immediately.

CRAB COLE SLAW

Steps:

• In a large salad bowl, combine cabbage, bell pepper, onions, and crab meat and mix well.
• In a small bowl, whisk together the olive oil, vinegar, garlic powder, mayonnaise, salt and hot sauce.
• Pour the dressing over the vegetables and mix until coated.
• Serve immediately or refrigerate until ready to serve.

CRAB COLE SLAW

Steps:

• 1. Thinly slice entire head of cabbage and place in a large mixing bowl. I usually omit the core and save it to use as filler for stews and soup.
• 2. Cut the green onions in the same manner and add them to the bowl. This may be omitted, I mainly use it for coloring.
• 3. Finely chop your onion and add to mixing bowl.
• 4. Open your packages of imitation crab meat and you may either chop or peel and add to mixing bowl. Either way works fine, it just depends on how you like to eat your crab whether in chunks or slivers. Add salt, pepper, mustard and vinegar then thoroughly mix all ingredients.
• 5. Add mayonnaise. Amount may be adjusted to your taste. This recipe is much better when prepared ahead of time so that all ingredients have time to marinate.

JOE'S STONE CRAB COLE SLAW RECIPE - (3.7/5)

Steps:

• DRESSING: Combine the vinegar, sugar, salt, and pepper in a large nonreactive mixing bowl and vigorously whisk it until the sugar and salt dissolve. Check your sugar and salt levels by tasting and adjust as necessary. Be sure the dressing is highly seasoned. PREPARE THE CABBAGE: Remove the core from the cabbage and discard. Cut the cabbage into 4 chucks and finely shred it by using the shredding disc on a food processor or a mandoline set fine. Work in small batches so that you never overcrowd your processor bowl. You should end up with about 10 cups of finely shredded cabbage. Place your shredded cabbage into a large bowl with the dressing you have prepared and toss it until everything is well mixed. Your best tool to do this will probably be your hands. Once all is well blended let it set for at least 10 minutes. If you store your slaw to serve later remember to keep it covered, well chilled, and be sure to remix it when you take it out to serve. READY TO SERVE: Mound your slaw on a platter or onto individual plates. Place your tomato slices on top of the slaw with a dollop of mayo on each slice and a spoonful of relish in the center of each dollop of mayo. Enjoy!

VIETNAMESE COLESLAW

Steps:

• Combine first 9 ingredients in small bowl, stir it up and set aside for a half hour.
• Combine remaining ingredients in large bowl.
• Pour small bowl into large bowl and gently mix.
• Taste and add salt and more pepper if needed.
• Garnish with a little extra mint if you like.