Cold Thai Crab Salad with coconut milk vinaigrette Recipe
Cold Thai Crab Salad with coconut milk vinaigrette teems with textures and bold flavors. Creamy, crunchy, and cool, it sings with spice and delivers everything you expect in a Thai-inspired dish —...
Keywords
- Asian
- Crab
- Healthy
- Low Carb
- Shellfish
- Thai
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Cooking tools:
- Microplane
- Citrus press
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Spoon
- Tongs
- Serving platter
Ingredients
- ¾ cup canned coconut milk
- ¼ cup minced shallots
- Minced zest of 1 lime (about 1½ tsp.)
- 3 Tbsp. brown sugar
- 2 Tbsp. each rice vinegar and lime juice
- 2 Tbsp. sambal oelek
- 1 Tbsp. fish sauce
- 2 tsp. each grated garlic and ginger
- 4 cups thinly sliced Napa cabbage
- 1 mango, diced (about 1 cup)
- 1 carrot, shredded (about ½ cup)
- ½ English cucumber, seeded and sliced (about 1 cup)
- ¾ cup each roughly chopped cilantro and mint
- 1 lb. premium lump crabmeat
- Avocados, halved, optional
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