There are times in this life when we get to a certain point and simply have to let the things we don’t really like go, especially where food is concerned. Some of us have a loathing for all thing brussels sprouts, where others of us have more of a hatred for liver and onions. It’s all about our own specific tastes and preferences. So when this month’s Fish Friday Foodies announced theme was “Let’s Go Raw,” you better believe there was some serious hesitation on my part. While I admit that our host Culinary Adventures with Camilla came up with an amazingly innovative theme, I’m gonna fess up and say that I want absolutely nothing to do with it.
I don’t do raw, like ever, especially where fish is concerned. So, I’m not going to even pretend that my recipe for this month begins to play along with the rules. I will, however, state for the record, that at no point in my recipe do I actually cook the seafood. The best thing about imitation crab meat, is that you can buy it in a vacuum sealed package, rip it open with a knife or pair of kitchen shears, and throw it into whatever dish it is you’re making. No muss, no fuss, no actual cooking. As far as I’m concerned, that counts as raw. It also counts as brilliant, especially on a hot day when cooking is the very last thing you want to do.
I dare you to time yourself making this recipe. You’ll spend more time chopping the scallions, cilantro, and peanuts than anything. I mean really y’all, this is seriously one of those stupid simple recipes that will quickly become a summer weeknight favorite. B.O.B. Bob and I finished this Thai slaw off in one day just by ourselves. Was it overkill eating the same thing for lunch and dinner? Nope, not at all. Neither one of us complained because we were too busy shoving this peanutty goodness into our mouths as fast as we could. I don’t think we would have felt the same way if we had been eating “raw” fish or seafood. Shudder. Nope, still not ever gonna happen.
Ingredients:
- 2 Tablespoons Fresh Lime Juice
- Zest of 1 Lime
- 2 Tablespoons Honey
- 1 Tablespoon Low-Sodium Soy Sauce
- 1 Tablespoon Peanut Butter
- 2 Teaspoons Toasted Sesame Oil
- 2 Teaspoons Sriracha
- 1 (14-oz.) Bag Tri-Colored Cole Slaw
- 3 Scallions, Finely Chopped (Green-Part Only)
- 1/4 Cup Cilantro, Finely Chopped (Additional for Garnish)
- 1 (8-oz.) Package Flake Style Imitation Crab Meat
- Chopped Salted Peanuts
Directions:
- In a large glass bowl, whisk together the lime juice, zest, honey, soy sauce, peanut butter, sesame oil, and sriracha until well combined and smooth.
- Fold the cole slaw, scallions, and cilantro into the liquid until well combined.
- Shred the crab meat into bite-sized pieces and fold it gently into the slaw.
- Serve immediately garnished with chopped peanuts and additional cilantro if desired.
Suggestions:
- It will take a little bit of effort to whisk the peanut butter into the other ingredients. You can use a small food processor to make it easier. If you prefer a stronger peanut flavor, I suggest adding 2-tablespoons of peanut butter to the marinade.
- This cold salad is best served immediately, otherwise, the slaw can get a little wilty. If you want to make this salad ahead of time, I suggest using broccoli slaw in lieu of cole slaw. It will hold up much better.
Improvements:
- Replace the tri-colored cole slaw with broccoli slaw.
- For a heartier salad, add rice or cellophane noodles to this Asian dish.
- Serve this cold seafood salad with a whimsical pair of salad servers like these Funky Kitty Beechwood ones
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Ingredients:
- 2 Tablespoons Fresh Lime Juice
- Zest of 1 Lime
- 2 Tablespoons Honey
- 1 Tablespoon Low-Sodium Soy Sauce
- 1 Tablespoon Peanut Butter
- 2 Teaspoons Toasted Sesame Oil
- 2 Teaspoons Sriracha
- 1 (14-oz.) Bag Tri-Colored Cole Slaw
- 3 Scallions, Finely Chopped (Green-Part Only)
- 1/4 Cup Cilantro, Finely Chopped (Additional for Garnish)
- 1 (8-oz.) Package Flake Style Imitation Crab Meat
- Chopped Salted Peanuts
Directions:
- In a large glass bowl, whisk together the lime juice, zest, honey, soy sauce, peanut butter, sesame oil, and sriracha until well combined and smooth.
- Fold the cole slaw, scallions, and cilantro into the liquid until well combined.
- Shred the crab meat into bite-sized pieces and fold it gently into the slaw.
- Serve immediately garnished with chopped peanuts and additional cilantro if desired.
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I’ll be joining the Fiesta Friday Link Party and the Weekend Potluck today. Head on over to see what everyone else is bringing to the celebration.
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes.
Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517@gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.
