Thai

Thai Crab and Tomato Salad

Author: Ben Milbourne
26 ingredients15 mins prep0 cook2 servings
Dietary: Gluten free

This recipe is so simple it only has 2 steps. Its simplicity relies on quality ingredients though. If you’re having trouble getting crab you can replace it with prawns.

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 


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