Crab and Vegetable Salad
A refreshing Thai-inspired salad with lump crab meat, crisp vegetables, and a tangy lime dressing. Perfect for a light dinner or starter.
- Total time
- 25 min
- Servings
- 2
- Calories
- 220
- Protein
- 25g
Ingredients
- 8 oz crab meat
- 1 medium carrot
- 1 small daikon radish
- 1 medium red bell pepper
- 4 oz green beans
- 3 tbsp lime juice
- 1 tbsp fish sauce
- 1 tsp sugar
Instructions
- 1
Trim the 4 oz green beans and blanch in boiling salted water until bright green and crisp-tender, about 2 minutes. Drain and rinse under cold water.
- 2
Peel the 1 carrot and 1 small daikon radish, then julienne both into thin matchsticks. Slice the 1 red bell pepper into thin strips.
- 3
In a small bowl, whisk together the 3 tbsp lime juice, 1 tbsp fish sauce, and 1 tsp sugar until the sugar dissolves.
- 4
In a large bowl, combine the blanched green beans, julienned carrot and daikon, and sliced bell pepper. Add the 8 oz crab meat and toss gently.
- 5
Pour the dressing over the salad and toss to coat. Let sit for 5 minutes to absorb flavors, then serve chilled or at room temperature.
- 6
Garnish with fresh herbs like cilantro or mint if you have them, and serve with lime wedges on the side.
Tools you’ll need
- Large pot
- Cutting board
- Chef's knife
- Small bowl
- Large bowl
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