Asian crab salad with coconut and lime dressing
Tender crab meat is tossed together with shredded coconut, fresh vegetables, a zesty Asian lime dressing and a scattering of fried shallots to bring your family a flavoursome salad
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- Asian crab salad
- 3 tablespoons flaked coconut
- 3 green onions, sliced finely
- 1 large red chilli, deseeded, sliced finely
- 1 1/2 tablespoon pickled ginger, sliced finely
- 2 lebanese cucumbers, sliced finely
- 1/2 cup fresh mint leaves
- 1/4 cup fresh coriander leaves
- 1/2 cup fresh thai basil leaves
- 2 golden shallots, sliced finely
- 4 kaffir leaves, shredded
- 500 grams fresh crabmeat
- 1/4 cup fried shallots (optional)
- Coconut and lime dressing
- 1/2 cup fresh lime juice
- 1/2 cup coconut vinager
- 1 tablespoon fish sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon extra virgin olive oil
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