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*This recipe is gluten-free according to industry standards

Ingredients

  • 150g white crabmeat
  • ½ clove garlic
  • 2 bird’s-eye chillies
  • 2 tbsp, plus 1 tbsp roughly chopped to garnish roasted peanuts
  • 1 tbsp soft light brown sugar
  • 1 tbsp fish sauce
  • 2 limes, juiced
  • 125g cherry tomatoes, halved
  • 100g green beans, halved
  • 1 large (about 250g) kohlrabi, 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.

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