Thai Crab Salad
This salad recipe makes for a hearty lunch or a light dinner. This salad has chunky crab pieces and different textures and flavors. The vibrant dressing adds a bit of sweetness and tang to the crunchy vegetables.
Equipment
- 1 knife
- 1 medium-sized bowl
- 1 Small bowl
- 1 whisk
Ingredients
- 1 package imitation crab
- 1/4 cup fresh lime juice
- 1 cup Spring mix salad blend
- 2 cups shredded cabbage (Optional)
- 1 cup spinach leaves
- 2 Tbsp. fresh basil, chiffonade
- 1/2 cup green onion, chopped
- 1/2 red onion, chopped
- 1 Tbsp. jalapeno, minced
- 1/2 cucumber, chopped
- 1/4 cup cilantro, chopped fine
- Garnish: Unsweetened coconut flakes, chopped peanuts or pine nuts
- For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tsp. ginger paste or minced fresh ginger
- 1 tsp. garlic, minced
- 1/4 cup rice wine vinegar
- 1/8 crushed red pepper flakes
- 2 tsp. Swerve granular sweetener or similar sweetene
- 2 Tbsp. soy sauce
- 2 Tbsp. cilantro, chopped fine
- 1 Tbsp. fresh lime juice
- Salt and pepper to taste
Instructions
- In a bowl, soak the crab in milk for 20-30 minutes to neutralize any fishy taste or odor. Drain and rinse well.
- In a bowl, mix together the imitation crab and the lime juice. Fresh crab is also good in this salad, but I like the chunky texture of the imitation crab. Set aside while you build the salad.
- Mix the crab with the green onion, red onion,jalapeno, cucumber and cilantro.
- In a bowl, combine all the ingredients for the dressing and whisk until well combined.
- To build the salad, start by dividing the Spring mix, spinach and basil between two or three plates. You can also add some shredded cabbage which is delicious in this salad and adds some extra crunch. Top the greens with green onions, jalapeno and cilantro. Spoon the marinated crab over the top of the salad and drizzle the dressing over the top. Garnish with coconut flakes and pine nuts