Crab Ranch Gorgonzola Slaw Rsc
Elevate your slaw game with this zesty and indulgent Crab Ranch Gorgonzola Slaw! Featuring tender, sweet lump crab meat folded into a medley of crisp green and red cabbages, julienned carrots, and a tangy, creamy dressing, this dish is a perfect balance of texture and flavor. The magic lies in the dressing—a mouthwatering blend of ranch, mayonnaise, a touch of honey, and apple cider vinegar, topped off with crumbled Gorgonzola cheese for a bold, savory twist. Fresh parsley, celery seed, and a squeeze of lemon juice add brightness, while a quick 15-minute chill ensures every bite is packed with melded flavors. This versatile slaw is ideal as a refreshing side dish, a light seafood entree, or a show-stopping addition to summer barbecues. Easy to prepare in just 20 minutes, it’s a deliciously unique recipe that seafood and slaw enthusiasts alike will adore!
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Recipe Information
Ingredients
- 1 pound Lump crab meat
- 4 cups Green cabbage
- 2 cups Red cabbage
- 1 cup Carrots, julienned
- 3 tablespoons Ranch dressing
- 2 tablespoons Mayonnaise
- 1 cup Gorgonzola cheese, crumbled
- 2 tablespoons Lemon juice
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Honey
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Celery seed
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Using a sharp knife or a mandoline slicer, finely shred the green and red cabbages and place them into a large mixing bowl.
Add the julienned carrots to the bowl with the shredded cabbage.
In a medium-sized bowl, whisk together the ranch dressing, mayonnaise, lemon juice, apple cider vinegar, and honey until smooth and well combined.
Stir in the crumbled Gorgonzola cheese, chopped parsley, celery seed, salt, and black pepper to the dressing mixture.
Gently fold the lump crab meat into the cabbage and carrot mixture, being careful not to break apart the crab meat too much.
Pour the prepared dressing over the slaw and toss gently until everything is evenly coated. Taste and adjust seasoning if necessary.
Cover the mixing bowl with plastic wrap and let the slaw chill in the refrigerator for at least 15 minutes to allow the flavors to meld.
Before serving, give the slaw a final toss to ensure all ingredients are well distributed. Serve chilled as a side dish or enjoy it as a light seafood entree.
Nutrition Facts
Calories |
1837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 6765 mg | 294% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 31.2 g | ||
| Protein | 140.4 g | 281% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1927 mg | 148% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3509 mg | 75% | |
*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.
