Crab Cole Slaw
Elevate your coleslaw game with this delightful Crab Cole Slaw recipe—a refreshing twist on a classic side dish. Crisp, finely shredded green cabbage, sweet grated carrots, and vibrant red bell pepper form the colorful base, while tender lumps of fresh crab meat add a luxurious touch. The creamy dressing, made with a blend of tangy Greek yogurt, mayonnaise, apple cider vinegar, and a hint of honey, is perfectly balanced with Dijon mustard and aromatic fresh dill. A sprinkle of celery seed ties it all together, creating a harmonious medley of flavors. Quick to prepare in just 20 minutes, this chilled seafood coleslaw makes an irresistible side for summer barbecues, a light lunch, or an elegant party dish. Serve it up fresh and vibrant, garnished with extra dill for a pop of green and added flavor!
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Recipe Information
Ingredients
- 4 cups (finely shredded) Green cabbage
- 1 cup (grated) Carrots
- 0.5 cup (finely diced) Red bell pepper
- 1 cup Fresh lump crab meat
- 0.5 cup Mayonnaise
- 0.25 cup Greek yogurt
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 1 tablespoon (chopped) Fresh dill
- 0.5 teaspoon Celery seed
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing the vegetables. Finely shred the green cabbage using a sharp knife, food processor, or mandolin slicer, and grate the carrots using a box grater. Dice the red bell pepper into small pieces.
Place the shredded cabbage, grated carrots, and diced red bell pepper into a large mixing bowl.
Gently pick through the fresh lump crab meat to ensure there are no shell fragments and add it to the bowl with the vegetables.
In a separate medium-sized bowl, prepare the dressing by whisking together the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, fresh dill, celery seed, salt, and black pepper until well combined and creamy.
Pour the dressing over the vegetables and crab meat in the large mixing bowl.
Using tongs or a large spoon, gently toss the mixture until the vegetables and crab are evenly coated with the dressing.
Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld together. If possible, refrigerate for up to 1 hour for even better flavor.
Before serving, give the coleslaw a final toss and adjust the seasoning with additional salt and pepper, if needed.
Serve chilled as a side dish or enjoy as a light meal on its own. Optionally, garnish with additional fresh dill for presentation.
Nutrition Facts
Calories |
1332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 33.8 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1850 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
