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
Ingredients
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18 ounces
shredded green cabbage
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2 pieces
apples
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6 ounces
lump crab meat
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4 ounces
coarsely chopped toasted pecans
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4 ounces
golden raisins
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2 tablespoons
apple cider molasses
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2 ounces
apple cider vinegar
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4 ounces
olive oil
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1 dash
freshly ground black pepper
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1 dash
salt
Directions
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Shred the cabbage as fine as possible
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Pour hot water over the raisins to soften them for 10 minutes
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Drain and rinse the crab meat and add to the cabbage
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Pour the apple cider molasses in a small bowl
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Whisk the apple cider vinegar on the molasses till dissolved
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Whisk the olive oil on the apple cider mixture
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Add a dash of salt and freshly ground black pepper
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Drain the raisins and add to the cabbage and crab meat
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Chop the apples with the peel on in little pieces and add to the cabbage mixture
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Pour the dressing over the salad and toss
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Serve immediately or keep covered in the fridge till ready to serve.
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