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    Crab, mango and chilli salad

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    Crab, mango and chilli salad

    Packed full of crunchy vegetables and punchy flavours, this salad will transport you to sunnier climes. 

    • Preparation time: 25 minutes
    • Cooking time: 5 minutes
    • Total time: 30 minutes

    Serves: 2


    20g unsalted roasted peanuts
    1 lime, juice
    2 tsp fish sauce
    1 tsp light brown soft sugar
    2 Thai red chillies, finely chopped
    2 garlic cloves, crushed
    1 unripe mango, sliced
    ½ x Chinese leaf lettuce, finely shredded
    100g radishes, finely sliced
    1 carrot, cut into thin strips
    28g pack coriander, leaves picked, most chopped
    25g pack mint, leaves picked, most chopped
    100g white crabmeat
    ½ x 50g pack prawn crackers, to serve


    1. Preheat the oven to 200˚C, gas mark 6. Spread the peanuts out on a baking tray then roast for 4-5 minutes until golden and fragrant. Set aside to cool, then roughly chop. Meanwhile, make the dressing: in a small bowl, mix together the lime juice, fish sauce, sugar, chillies and garlic.

    2. In a large bowl, toss together the mango, Chinese leaf, radishes, carrot, chopped coriander and chopped mint. Pour in the dressing, season lightly and gently toss through. Divide between 2 plates, dotting in the crabmeat. Serve straight away scattered with the chopped peanuts and remaining herbs, plus the prawn crackers alongside. 

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    This recipe first appeared in Waitrose & Partners Food, September 2019 issue. Download the Waitrose & Partners Food app for the full issue


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