*This recipe is gluten-free according to industry standards
Ingredients
- white crabmeat 150g
- garlic ½ clove
- bird’s-eye chillies 2
- roasted peanuts 2 tbsp, plus 1 tbsp roughly chopped to garnish
- soft light brown sugar 1 tbsp
- fish sauce 1 tbsp
- limes 2, juiced
- cherry tomatoes 125g, halved
- green beans 100g, halved
- kohlrabi 1 large (about 250g), peeled and matchsticked
Method
-
Step 1
Remove the crab from the fridge just as you start to assemble the salad, so it’s not fridge-cold when served.
-
Step 2
Smash the garlic with a large pestle and mortar, then add the chillies and peanuts, and bruise. Add the brown sugar, fish sauce and lime juice, and mix well. Tip in the cherry tomatoes and bruise again. Pour into a large bowl, add the green beans and kohlrabi, and toss well.
-
Step 3
Divide between 4 plates and top each salad with the crab and a sprinkling of peanuts.
Nutritional Information
- Kcals 141
- Fat 4.8g
- Saturates 0.9g
- Carbs 9.8g
- Sugars 8.7g
- Fibre 4.2g
- Protein 12.6g
- Salt 1.3g
