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Napa-Crab Slaw

Ralph Anderson
Yield Makes about 12 servings


  • 1 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 8 cups finely sliced Napa cabbage (about 1 head)
  • 2 cups grape tomatoes
  • 1 1/2 cups fresh lump crabmeat
  • 3/4 cup chopped green onions
  • 1 avocado, cubed
  • 1 cup cashews
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

How to Make It

  1. Combine mayonnaise and lemon juice, stirring well; cover and chill.

  2. Gently toss together cabbage and remaining ingredients in a large bowl. Carefully toss in dressing. Serve immediately.