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Crab, Chilli and Rocket Salad

This salad is great for a quick lunch during lazy summer days.

 

Summary

Serves 4

Prep Time: 15 minutes

Cooking Time: 15 minutes

Dietary Info: Gluten Free, Wheat Free, Dairy Free

 

Ingredients

  • 200g mangetout, washed
  • 200g red cabbage
  • 180g rocket, washed

For the noodles:

  • 120g vermicelli rice noodles
  • 1 teaspoon sesame oil
  • 1 red chilli, deseeded and finely chopped
  • 1 lemongrass stick, tough outer leaves removed, then finely chopped
  • 1cm piece of ginger, peeled and finely chopped
  • 1 tablespoon mirin

For the crab:

  • 350g white crab meat
  • 1 red chilli, deseeded and finely chopped
  • 1 large handful of fresh coriander, finely chopped
  • grated zest of 1 lime

For the dressing:

  • 3cm piece of ginger, peeled and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 tablespoons fresh coriander, finely chopped
  • 2 tablespoons water
  • 3 tablespoons tamari soy sauce
  • 1 tablespoon sesame oil
  • 1 lime, cut into 4 wedges

 

Preparation

For the noodles:

  1. Soak the vermicelli rice noodles in boiling water until just tender (around 5 minutes or as per packet instructions).
  2. Drain and rinse under cold water, then drain again.
  3. Heat the sesame oil in a small frying pan.
  4. Add the chilli, lemongrass and ginger and cook for 1 minute.
  5. Add the mirin, remove from the heat and toss through the noodles.
  6. Cover and set aside to allow the flavours to develop.

For the crab:

  1. Mix the crab meat with the chilli, coriander and lime zest.

For the dressing:

  1. To make the dressing, place the ginger, chilli, coriander, soy sauce, sesame oil and water in the bowl of a small food processor or blender and blitz to a paste.
  2. Decant into a serving jug.

Time to serve:

  1. Arrange the rocket on a serving plate.
  2. Spoon the noodles into the middle of the plate.
  3. Arrange the red cabbage around the noodles to form a nest.
  4. Scatter the mangetout over the noodles and top with the crab mixture.
  5. Garnish with a lime wedge.
  6. Pour over the dressing when eating.

Jennifer’s Tip

I like to garnish the dish with baby crab claws (cocktail size) in the shell.  If you’re entertaining, ask your fishmonger if he can get hold of them for you.

This recipe comes from Jennifer’s book The Diet for Food Lovers  

The Orion Publishing Group, ©Weidenfeld & Nicolson.