Name: Minted crab and cucumber salad
Cook time: 15 min
Total time: 15 min
Yield: 10
Ingredients: 500 gram cooked crab meat, shredded; 1/4 cup fresh coriander, coarsely chopped; 1/4 cup fresh mint, coarsely chopped; 2 (260g) lebanese cucumbers, sliced into ribbons; 15 gram baby mizuna leaves; Chilli lime dressing; 1/4 cup (60ml) lime juice; 1 tablespoon light soy sauce; 1 tablespoon peanut oil; 2 teaspoon palm sugar, grated; 1 fresh long red chilli, chopped finely; 1 clove garlic, crushed

Ingredients

500 gram cooked crab meat, shredded

1/4 cup fresh coriander, coarsely chopped

1/4 cup fresh mint, coarsely chopped

2 (260g) lebanese cucumbers, sliced into ribbons

15 gram baby mizuna leaves

Chilli lime dressing

1/4 cup (60ml) lime juice

1 tablespoon light soy sauce

1 tablespoon peanut oil

2 teaspoon palm sugar, grated

1 fresh long red chilli, chopped finely

1 clove garlic, crushed

Method

1.Make chilli lime dressing. Combine ingredients in screw-top jar, shake well.

2.Combine crab, herbs and dressing in medium bowl, toss gently.

3.Divide cucumber among serving plates, top with crab mixture and mizuna.

You need two punnets of baby mizuna for this recipe. Large mizuna leaves can be used instead. Use drained, canned crab meat, or flesh from cooked crabs. You can also buy fresh crab meat from the fish markets.
Note

Women's Weekly Food

Ingredients

Method

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