Asian Slaw

Asian Slaw

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Prep Time: 35 minutes
Cook Time: 0 minutes
Servings: 4
Widely used in Asian cuisines, rice vinegar is made from fermented rice and is a bit milder than most Western vinegars. It is available either plain or sweetened (also known as seasoned rice vinegar). Use the unseasoned variety for this recipe.


  • 2 garlic cloves, finely minced
  • 1 Tbs. grated fresh ginger
  • 5 Tbs. unseasoned rice vinegar
  • 5 tsp. fish sauce
  • 5 tsp. sugar
  • 1/4 cup canola oil
  • 1 Tbs. toasted sesame oil
  • 1/2 lb. crabmeat, picked over to remove any
      shell fragments
  • 1/2 large yellow bell pepper, seeded and diced
  • 1/2 large red bell pepper, seeded and diced
  • 1/4 cup plus 2 Tbs. chopped fresh cilantro
  • 1/2 large green cabbage, thinly sliced
  • 1/4 red cabbage, thinly sliced
  • 2 large carrots, peeled and grated
  • 6 green onions, white and light green portions,
      sliced diagonally
  • 3 large radishes, thinly sliced
  • 3 Tbs. toasted sesame seeds


In a small food processor, pulse together the garlic, ginger, vinegar, fish sauce and sugar. With the machine running, drizzle in the canola and sesame oils and process until smooth.

In a small bowl, stir together the crabmeat, 2 Tbs. each of the yellow and red bell peppers, the 2 Tbs. cilantro and 2 Tbs. of the dressing. Set aside.

In a large bowl, stir together the green and red cabbages, the remaining bell peppers, the carrots, green onions, radishes, the 1/4 cup cilantro and 2 Tbs. of the sesame seeds until well combined. Add the remaining dressing and stir to combine.

Divide the slaw among 4 bowls or plates and top each with one-fourth of the crab mixture. Sprinkle with the remaining 1 Tbs. sesame seeds and serve immediately. Serves 4.

Williams-Sonoma Kitchen
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