Ingredients

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

Preparation

  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.