Ingredient! 1 cup prepared crab meat. 2 cups shredded cabbage. 1 loose cup fresh coriander leaves, lightly chopped. 3 green onions, sliced thinly into matchstick-like pieces. 2 cups bean sprouts. 1 carrot, grated. 1 fresh red chili, one by four to one by three cup dry roasted peanuts or cashews, chopped. half cup full-fat coconut milk. 1 half tablespoons lime juice.
one by eight to half teaspoon dried crushed chili. 1 teaspoon sugar. 3 tablespoons fish sauce.
Preparation ! Stir all dressing ingredients (coconut milk, lime juice, chili flakes, sugar, and fish sauce) together in a cup. Taste-test for sweet-sour balance, adding more sugar if too sour. Set aside. Holding the cabbage firm on a cutting board, cut large round slices along one side as thinly as you can. After the cabbage falls to the cutting board, slice it to create thin strands. Place in a salad bowl. Add all other vegetables, setting aside half of the fresh coriander. Add crab meat to the bowl. Give the dressing another stir, then drizzle over. Toss well. Add most of the chopped nuts and toss again. Taste test the salad. For a deeper, richer or saltier taste, add more fish sauce. If the salad tastes too salty or sweet, add more lime juice. More chili can be added for a spicier salad. Portion out onto plates or serving bowls.