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.

Ingredients

4 serv.

tablespoons peanut oil or 1 1/2 tablespoons vegetable oil1 1⁄2
tablespoons sugar↗1 1⁄4
teaspoon india not mexican garam masala↗1⁄4
teaspoon curry powder↗1⁄4
teaspoon cayenne↗1⁄8
cup salted peanuts↗1
(16 ounce) package coleslaw mix↗1
green onions, thinly sliced↗2
large tomatoes, diced↗1
ounces imitation crabmeat (surimi) or 8 ounces crab, roughly shredded8
cup mayonnaise↗1⁄2
tablespoons cider vinegar↗2
teaspoons sugar↗1 1⁄2
salt and pepper

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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