Crab, mango, lime and chilli salad

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