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Author Notes: Inspired by a Lebanese chef, Maroun Chédid, that I was fortunate enough to meet in Beirut; I added an ingredient that I first discovered in Lebanon, apple molasses and recently in the US, made in a farm in Upstate New York with organic apple cider. —Taste of Beirut
Serves up to 12
- 18 ounces shredded green cabbage
- 2 pieces apples
- 6 ounces lump crab meat
- 4 ounces coarsely chopped toasted pecans
- 4 ounces golden raisins
- 2 tablespoons apple cider molasses
- 2 ounces apple cider vinegar
- 4 ounces olive oil
- 1 dash freshly ground black pepper
- 1 dash salt
- Shred the cabbage as fine as possible
- Pour hot water over the raisins to soften them for 10 minutes
- Drain and rinse the crab meat and add to the cabbage
- Pour the apple cider molasses in a small bowl
- Whisk the apple cider vinegar on the molasses till dissolved
- Whisk the olive oil on the apple cider mixture
- Add a dash of salt and freshly ground black pepper
- Drain the raisins and add to the cabbage and crab meat
- Chop the apples with the peel on in little pieces and add to the cabbage mixture
- Pour the dressing over the salad and toss
- Serve immediately or keep covered in the fridge till ready to serve.
- This recipe was entered in the contest for Your Best Salad with Apples
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