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Crab, mango and chilli salad
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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 August 2019.