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Thai-style carrot and crab salad
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2 tsp caster sugar
1 tbsp fish sauce
½ lime, juice
1 tsp grated fresh root ginger
200g pointed cabbage, very finely shredded
100g white crab meat
200g sweet kingdom carrots, julienned or coarsely grated
1 red chilli, deseeded and finely diced
handful coriander leaves, chopped
1. To make the dressing, combine the sugar, fish sauce, lime juice and ginger in a small bowl, stirring to dissolve the sugar.
2. Combine the remaining ingredients in a large serving bowl. Pour over the dressing and toss through to mix. Serve straight away.
This recipe first appeared in the Harvest section of Waitrose Food, November 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in November 2017.