Crab Salad

Crab Salad 

Serves 6

 Dressing

  •        
    ¼ cup olive oil  
  •        
    ¼ cup lemon juice
  •       
    ¼ cup sour cream
  •         
    1 teaspoon dry mustard 
  •        
    1 teaspoon kosher salt
  •         
    ½ teaspoon dry dill weed

Combine all dressing ingredients, whisking together until the sour cream
and oil are creamy looking and well emulsified. Set aside

 Salad          

  •   ½ of a large green cabbage, cut in long thin shreds    
  • 1 small Walla Walla sweet onion, minced
  •         
    ½ cup sunflower seeds  
  •         
    1 cup garbanzo beans   
  •         
    1 pound imitation crab, chopped
  •        
    1-2 medium tomatoes, cubed
  •        
    1 medium zucchini, cubed

Chop salad ingredients as described above.  Toss well in a large bowl. 
Add salad dressing and toss again.  You can serve immediately or
refrigerate a few hours to let the flavors meld a little.  If you like
your salad heavy on the dressing, try doubling the dressing recipe. This
salad is good for several days in the fridge.  But at our house a
double batch never lasts more than a day or two.