Preparation time
less than 30 mins
Cooking time
no cooking required
Serves
Serves 4
By Angela Hartnett
From Saturday Kitchen
Ingredients
For the dressing
- 2 red chillies, seeds removed, finely chopped
- 2 garlic cloves, finely chopped
- 2cm/½in fresh root ginger, peeled and finely chopped
- 2 tbsp finely chopped mint
- 2 tbsp finely chopped coriander
- 1–2 tbsp fish sauce
- 2 limes, juice only
- pinch brown sugar
For the salad
- 500g/1lb 2oz cooked white crab meat
- 250g/9oz cooked brown crab meat
- 1 lime, zest only
- 1 tbsp finely chopped mint
- 1 tbsp finely chopped coriander
- ½ Chinese cabbage, thinly sliced
- handful celery leaves
- 2 ripe mangoes, stones removed, thinly sliced
- 4 kaffir lime leaves, finely chopped, to serve
- 100g/3½oz toasted sesame seeds, to serve
Method
-
For the dressing, mix together the chillies, garlic, ginger, mint, coriander, fish sauce, lime juice and brown sugar. Set aside.
-
For the salad, mix together the crab meat, lime zest, mint, coriander and half the dressing in a bowl.
-
In a separate bowl, toss the cabbage, celery leaves and mangoes with the remaining dressing.
-
To serve, top the cabbage mixture with the crab meat mixture and sprinkle over the kaffir lime leaves and sesame seeds.