Asian slaw with crab flakes

1 large carrot, peeled
3 cups shredded cabbage, from 1 small cabbage
1 small red bell pepper, seeded and deveined, thinly sliced
1/2 cup snow peas
1/2 cup sliced green onion
1/2 cup sliced radishes
2 tablespoons fresh Thai basil leaves or fresh mint leaves, chopped
2 cups Krab flakes
1/2 cup slivered almonds, toasted
1 tablespoon toasted white or black sesame seeds
1/4 cup peanut or vegetable oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar*
1/2 teaspoon granulated sugar
Kosher salt and freshly ground black pepper, optional

For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, snow peas, pepper, green onion, radishes,Thai basil, krab flakes, almonds, and sesame seeds.

For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.

Pour the dressing over the salad and toss well and serve.


Number of Servings: 4

Recipe submitted by SparkPeople user MORTALMOM.