Asian crab salad with coconut and lime dressing

Tender crab meat is tossed with shredded coconut, fresh vegetables and a zesty Asian lime dressing to bring your family a flavoursome Summer salad.

  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Asian crab salad
  • 3 tablespoon flaked coconut
  • 3 green onions, sliced finely
  • 1 large red chilli, deseeded, sliced finely
  • 1 1/2 tablespoon pickled ginger, sliced finely
  • 2 lebanese cucumbers, sliced finely
  • 1/2 cup fresh mint leaves
  • 1/4 cup fresh coriander leaves
  • 1/2 cup fresh thai basil leaves
  • 2 golden shallots, sliced finely
  • 4 kaffir leaves, shredded
  • 500 gram fresh crabmeat
  • 1/4 cup fried shallots (optional)
Coconut and lime dressing
  • 1/2 cup fresh lime juice
  • 1/2 cup coconut vinager
  • 1 tablespoon fish sauce
  • 1/2 teaspoon sesame oil
  • 1 tablespoon extra virgin olive oil


Asian crab salad with coconut and lime dressing
  • 1
    To make dressing: Mix lime juice, coconut vinegar, fish sauce, sesame oil and olive oil in small bowl.
  • 2
    Assemble salad in large bowl, mix together coconut green onion chilli, ginger, cucumber mint coriander basil, golden shallot and lime leaves. Add crab meat and gently combine. Add dressing and toss well. Refrigerate for half an hour to allow flavours to infuse. Place on serving dishes and garnish with a scattering of fried shallots, if desired.


Coconut vinegar, pickled ginger and fried shallots are sold at Asian groceries and supermarkets. Look for fresh crab at fishmongers or in tubes at the supermarket; or use good-quality tinned crab, or smoked salmon.

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