This chilli crab and mixed leaf salad packs a punch on flavour. Fresh tasting baby salad leaves with a sweet and sour sesame dressing are topped with juicy white crab meat and finished with fiery red chilli. If you like your spices, this salad is definitely to your taste. Ready in just 15 minutes, it's the perfect recipe for a speedy, filling lunch that doesn't compromise on taste.
Ingredients
- 2 limes
- 4tbsp sweet chilli sauce
- 4tbsp light soy sauce
- 1tbsp sesame oil
- 150g baby salad leaves, washed
- A few sprigs flat leaved parsley
- ½ cucumber, washed
- 2 x 170g cans white crab meat in brine, drained
- 1 or 2 small red chillies, deseeded and chopped
WEIGHT CONVERTER
Method
- First make the dressing. Extract the juice from one of the limes and put in a small bowl. Add the chilli sauce, soy sauce and sesame oil and whisk together. Set aside.
- Put the salad leaves and some parsley leaves in a bowl. Very thinly slice the cucumber and toss into the leaves along with half the dressing.
- To serve, pile the leaves on serving plates. Top with crab and sprinkle with a little or as much chilli as you like. Serve with salads with the remaining dressing to spoon over, and the other lime, cut into wedges to squeeze over.
Top Tip for making Chilli crab and mixed leaf salad
The Oriental flavours of this salad go well with any cooked fish or shellfish. Try prawns or flakes of cooked salmon. If you don’t like the heat and pungency of red chilli, use a mild green chilli instead.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Creme Egg cupcakes
By Victoria Threader Published
-
Baked bean muffins
If your child is a fan of baked beans they’ll love these muffins. Instead of beans on toast for lunch why not try these baked bean muffins? Each muffin is filled to the brim with baked beans and the cheese bursts through in each and every bite!
By Anneliese Giggins Published
-
Beetroot hummus
Beetroot hummus is a healthy, bright and different alternative to dunk your pitta bread into.
By GoodtoKnow Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Prince William and Prince Harry’s ‘favourite’ childhood meals are surprisingly ‘normal’ and easy to recreate for family dinners
The brother's enjoyed "traditional, English food"
By Charlie Elizabeth Culverhouse Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
Why George, Charlotte and Louis won’t be joining the rest of the family for Christmas dinner
He'll be sat at a different table from King Charles and senior Royals...
By Adam England Published