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
Method
For the dressing, mix together the chillies, garlic, ginger, mint, coriander, fish sauce, lime juice and brown sugar. Set aside.
For the salad, mix together the crab meat, lime zest, mint, coriander and half the dressing in a bowl.
In a separate bowl, toss the cabbage, celery leaves and mangoes with the remaining dressing.
To serve, top the cabbage mixture with the crab meat mixture and sprinkle over the kaffir lime leaves and sesame seeds.