Red Cabbage and Carrot Coleslaw with Dungeness Crab

This is simply a light coleslaw tossed with some precooked crab meat, halved Cherry tomatoes and some garlic fried plantains. I decided to toss this together when I came across some precooked Dungeness crab meat at the fish guy. I shredded about a quarter of a red cabbage, sliced half of an onion & made long "noodles" of carrot using my vegetable peeler. I folded these veggies together with about two tablespoons of fresh parsley, one tablespoon of olive oil, one tablespoon of grainy mustard, the juice of half a lemon, salt & pepper. It is best to allow the slaw to rest at least an hour before tossing with the crab, tomatoes & plantains.

To make the garlic-fried plantains, roast some garlic cloves (still in its skin) in about three tablespoons of oil over high heat until browned on both sides. Remove the garlic & add one plantain diced into quarter-inch cubes. Cook until browned on all sides and drain on a paper towel.

Enjoy with a dry American Pale Ale like Bear Republic's XP Pale Ale.