Napa-Crab Slaw

Napa-Crab Slaw Recipe
Ralph Anderson

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Makes about 12 servings

Recipe from

Coastal Living


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


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

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


Pat Vannest, Seattle, Washington,

September 2006
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