Vietnamese Crab Coleslaw

Ingredients:
1 Thai chili or other small hot chili pepper
1 large garlic clove, peeled and minced
1 teaspoon sugar
1 1/2 teaspoons rice vinegar
1 1/2 tablespoons lime juice
1 tablespoon vegetable oil
4 scallions, finely sliced into rings
Salt and freshly ground black pepper
8 ounces cabbage (inner white leaves only), shredded
1 medium carrot, peeled, and shredded, julienned or grated
2 cups loosely packed white crab meat
3 tablespoons chopped fresh cilantro leaves, more for garnish

Directions:
1. In a small bowl combine chili, garlic, sugar, vinegar, lime juice, fish sauce, oil and 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 cilantro. Add chili dressing, and toss slowly until everything is coated evenly 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.

YIELD: 2 to 4 servings (more like 6)

Recipe Source: The New York Times

AMENDMENT: This is one of my dad's favorites. It's a really fresh, clean salad (and really filling). Perfect for after a huge holiday weekend!

Also, I happen to think there is NOTHING better than crab and avocado as a flavor combination. Serving this with slivered avocado in it makes it really awesome.