Save to your scrapbook
Crab, mango and chilli salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Packed full of crunchy vegetables and punchy flavours, this salad will transport you to sunnier climes.
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.
This recipe first appeared in Waitrose & Partners Food, September 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Aug 29 14:25:06 BST 2019.
Average user rating