Asian Crab Salad
Fresh, vibrant & maximum flavour!
Servings 4 people
Equipment
- Chef Knives
- Chopping board
- Measuring utensils
- large mixig bowl
- small mixing bowl
- whisk
- saucepan
- sieve
Ingredients
- 250 g crab meat
- 100 g red cabbage
- 2 spring onions
- 1 carrots
- 10 snowpeas
- 100 g beansprouts
- 2 red chilli
- 10 g mint handful
- 15 g coriander handful
- 50 g crispy shallots
- 2 tsp sesame seeds
- 50 g peanuts chopped
- 1 bundle vermicelli noodles
Dressing
- 60 ml lime juice
- 1 tsp grated ginger
- 2 tsp brown sugar
- 2 tsp soy sauce
Instructions
Dressing
- Mix all ingredients together and set aside in the fridge until ready to use
Salad
- Cook the vermicelli noodles according to the packet – refresh and set aside until ready to use
- Finely slice the red cabbage
- Finely slice the snowpeas & chilli at an angle
- Slice the carrots into thin matchsticks aka julienne
- Mix the beansprouts, cabbage, snowpeas, chilli, carrots, herbs, spring onions, noodles, ½ the peanuts, ½ the sesame seeds, ½ the crispy shallots & ½ the crab meat together.
- Add the dressing and toss to combine
- Top the salad with remaining crab, peanuts, sesame seeds & crispy shallots
- Serve with a delicious glass of Dandelion Riesling!
Notes
Tips/Tricks
- all the ingredients can be prepared in advance if serving at a dinner party. Just don’t add the ingredients together until serving to keep them fresh & crunch
- keep your chef knives sharp – this will help with even slices but also minimise the risk of injury to yourself