Vietnamese Crab Coleslaw

• 1 Thai chili or other small hot chili pepper
• 1 large garlic clove, peeled and minced
• 1 tsp sugar
• 1 1/2 tsp rice vinegar
• 1 1/2 Tbsp lime juice
• 1 1/2 Tbsp Vietnamese or Thai fish sauce (nuoc mam or nam pla)
• 2 tsp sesame oil
• 4 scallions, sliced into rings
• Salt and freshly ground black pepper
• 8 oz cabbage, shredded
• 1 medium carrot, peeled and shredded
• 2 cups loosely packed white crab meat
• 3 Tbsp chopped fresh cilantro

1. 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. 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. 3. To serve, arrange salad on large, flat plates. Sprinkle with cilantro leaves and serve immediately.

chili, garlic, sugar, rice vinegar, lime juice, fish sauce, sesame oil, scallions, salt, cabbage, carrot, crab meat, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/vietnamese-crab-coleslaw-1278981 (may not work)