Posts Tagged 'Savannah Magazine Recipe'

Asian Crab Slaw

Asian Crab Slaw (recipe by Cynthia Creighton-Jones)

2 lbs. Special Crab

2 Leaves Bok Choy, chiffonade

2 Leaves Chinese Cabbage, chiffonade

1 English Cucumber,seeded and julienned using a mandolin

1 medium carrot, julienned using a mandolin

1 medium zucchini, julienned using a mandolin

2 medium yellow squash, julienned using a mandolin

1 medium red pepper, julienned by hand

1/4 C Cilantro, chopped

1 T Vegetable oil

4 T Sesame oil

1/4 C Sesame Seeds, toasted

3 T Rice Wine Vinegar

In a large bowl, toss all the ingredients together. Season with salt and pepper. Chill for at least two hours.

Serves 8