Crab & Mango Salad

 

This quick salad is based on the Crab and Green Mango Salad by Christina Ong

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 Prep: 20-25 mins

 Serves: 4 

 

1 Red apple cut into thin wedges or slices

1 green apple peeled and cut julienne

2 Mangoes peeled and cut julienne 

2 shallots, thinly sliced

1 Orange cut into segments

240g hand-picked white crab meat

Large handful fresh herbs such as dill, mint, thai basil, coriander

 

Dressing

2 cloves garlic, sliced

Sea salt

1 shallot thinly sliced

125ml Lime juice

1 tbsp Palm Sugar

2tbsp Olive oil to taste

Water to loosen

 

To serve:

1 small green chilli, chopped (optional)

Large handful roasted cashews nuts, coarsely chopped

 

Place the garlic and a pinch of sea salt in a mortar and pound to a paste then add the shallots, bruise them and stir in the lime juice and sugar until it dissolves then the olive oil. You might need a touch of water to loosen the dressing.

 

Put the crab meat in a bowl and toss with some of the dressing then combine the remaining salad ingredients and mix with the remaining dressing.

 

To serve, arrange the dressed salad in the middle of the plate and top with crab. Scatter with crushed cashews and before serving.

 

In the photo, we didn’t use cashews or chilli but we sprinkled with Amaranth to add some more colour. I have since done this again with the nuts and it was delicious too.

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Accompany with Château George 7 Blanc