Thai crab salad
TOTAL TIME: 30 minutes
SERVES: 2
INGREDIENTS
2 freshly cooked crabs, broken into pieces
1 medium tomato, sliced
1 small onion, finely sliced
2 stalks fresh celery
A handful of green beans, finely sliced
1 carrot, finely sliced
1 tbsp red chilli, chopped
1 tbsp lime juice
1 tbsp fish sauce
1 tbsp soy sauce
½ tsp brown sugar
METHOD
Cut the celery into 5cm pieces and slice finely, lengthwise.
Toss the crabs, tomato, onion, celery, green beans, carrot and chilli in a large salad bowl.
Combine the lime juice, fish sauce, soy sauce and sugar in a small bowl until sugar is dissolved.
Pour dressing over crab salad and combine well to serve.
Cooling cucumber salad
TOTAL TIME: 1hr 45mins
SERVES: 4
INGREDIENTS
2 seedless cucumbers
2 tsp salt
2 tsp white sugar
60ml cider vinegar
2 tsp Dijon mustard
1 medium red onion, finely chopped
Fresh dill, roughly chopped (optional)
METHOD
Thinly slice cucumbers, add to a colander set over the sink, and toss in salt. Let sit for 30 minutes.
Rinse cucumbers with water and squeeze out excess water from them.
In a large bowl, whisk together sugar, vinegar and mustard. Add cucumbers, red onion and dill.
Refrigerate salad for 1 hour or up to a day before serving as a side salad for spicy meat dishes.
Tangy mango and rocket salad
TOTAL TIME: 30 minutes
SERVES: 6
INGREDIENTS
4 mangoes, peeled, seeded and diced into cubes
200g rocket leaves
1 red onion, finely sliced lengthwise
100g feta cheese, finely chopped
2 tbsp roasted pumpkin seeds or pine nuts
Tangy lemon dressing
1 tbsp sesame oil
1 tbsp rice vinegar
1 dash of fresh lemon juice
A drizzle of honey
Salt and pepper, to taste
METHOD
Mix mangoes, rocket, onion and feta in a large bowl.
Whisk sesame oil, rice vinegar, lime juice, honey and salt and pepper together in a small bowl and drizzle over the salad.
Sprinkle with roasted pumpkin seeds or pine nuts and fresh green chilli (optional).
