Thai Crab and Tomato Salad

Salad:
200g of cooked crabmeat
½ a bunch of young coriander, picked
1 cup of beansprouts
½ a punnet of Angel cherry tomatoes, quartered
½ a punnet of Summer sun cherry tomatoes, quartered
¼ cup of roasted peanuts, roughly chopped
1 carrot, julienned
½ a red onion, thinly sliced
3 spring onions sliced diagonally
1 red chili, deseeded and julienned

Dressing:

Juice of 3 limes
½ a lemongrass stalk, bruised
1 garlic clove diced
1 tsp of fish sauce
1 tsp of soy sauce
1 tsp of sesame oil
2 coriander roots, crushed
1 tsp of grated ginger
15g of palm sugar, grated
½ red chili cut into rounds

1. To make the dressing combine all the ingredients in a small non-metallic bowl and set aside in the fridge for 30mins to infuse.

2. To make the salad combine all the ingredients in salad bowl and gently toss together. Strain the dressing then drizzle it over the salad and serve right away.