Servings: 1
Ingredients
- Â Â dressing:
- 1/2 c. plain lowfat yogurt
- 1/2 c. fresh orange juice
- 3 Tbsp. warm sweet mustard 1/2 tsp. asian sesame oil
- 1 x cabbage shredded
- 4 x carrots peeled and shredded
- 1 x snail radicchio shredded
- 1 x fennel bulb trimmed cored and very thinly sliced
- 1 c. snipped fresh dill
- 1 lb fresh lump crabmeat picked over for shell
- 1/2 c. capers liquid removed and rinsed
- 1 x salt and freshly grnd pepper to taste
- 1/2 c. toasted sesame seeds
Directions
- In small bowl whisk all dressing ingredients together.
- In a large bowl combine cabbage carrots radicchio fennel and half of the dill.
- Toss with 1/2 c. of the dressing.
- In a small bowl combine crabmeat capers remaining dill and remaining dressing.
- Add in salt and pepper.
- Arrange cabbage on a platter or possibly individual plates.
- Top with crab mix and sprinkle with sesame seeds.
- This updated coleslaw has a mouth tingling spiciness and crunch which make it particularly refreshing. Things only get better with the topping of sweet crabmeat mixed with capers.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 2039g | |
Calories 1515 | |
Calories from Fat 556 | 37% |
Total Fat 64.28g | 80% |
Saturated Fat 11.1g | 44% |
Trans Fat 0.01g | |
Cholesterol 420mg | 140% |
Sodium 4882mg | 203% |
Potassium 5179mg | 148% |
Total Carbs 123.47g | 33% |
Dietary Fiber 44.3g | 148% |
Sugars 57.66g | 38% |
Protein 126.57g | 203% |
Advertisement
Advertisement