Thai Crab Salad
TOTAL TIME: 30 minutes
SERVES: 2
Ingredients
- 2 freshly cooked crabs, broken into pieces
- 1 medium tomato, sliced
- 1 small onion, finely sliced
- 2 stalks fresh celery
- A handful of green beans, finely sliced
- 1 carrot, finely sliced
- 1 tbsp red chilli, chopped
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- ½ tsp brown sugar.
Method
- Cut the celery into 5cm pieces and slice finely, lengthwise.
- Toss the crabs, tomato, onion, celery, green beans, carrot and chilli in a large salad bowl.
- Combine the lime juice, fish sauce, soy sauce and sugar in a small bowl until sugar is dissolved.
- Pour dressing over crab salad and combine well to serve.
Cooling Cucumber Salad
TOTAL TIME: 1hr 45mins
SERVES: 4
Ingredients
- 2 seedless cucumbers
- 2 tsp salt
- 2 tsp white sugar
- 60ml cider vinegar
- 2 tsp Dijon mustard
- 1 medium red onion, finely chopped
- Fresh dill, roughly chopped (optional).
Method
- Thinly slice cucumbers, add to a colander set over the sink and toss in salt. Let sit for 30 minutes.
- Rinse cucumbers with water and squeeze out excess water from them.
- In a large bowl, whisk together sugar, vinegar and mustard. Add cucumbers, red onion and dill.
- Refrigerate salad for one hour or up to a day before serving as a side salad for spicy meat dishes.
Tangy Mango and Rocket Salad
TOTAL TIME: 30 minutes
SERVES: 6
Ingredients
Salad
- 4 mangoes, peeled, seeded and diced into cubes
- 200g rocket leaves
- 1 red onion, finely sliced lengthwise
- 100g feta cheese, finely chopped
- 2 tbsp roasted pumpkin seeds or pine nuts
Tangy Lemon Dressing
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 dash of fresh lemon juice
- A drizzle of honey
- Salt and pepper, to taste
Method
- Mix mangoes, rocket, onion and feta in a large bowl.
- Whisk sesame oil, rice vinegar, lemon juice, honey and salt and pepper together in a small bowl and drizzle over the salad.
- Sprinkle with roasted pumpkin seeds or pine nuts and fresh green chilli (optional).
