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Categories:
coconut flakes green onions red chili ginger cucumbers mint cilantro basil shallots lime fresh crabmeat shallots coconut lime juice coconut vinegar fish sauce sesame oil extra-virgin olive oil
Viewed: 35 - Published at: 10 years agoIngredients
- 3 tbsp coconut flakes
- 3 None green onions, sliced finely
- 1 None large red chili, deseeded and sliced finely
- 2 tsp pickled ginger, sliced finely
- 2 None small cucumbers, sliced finely
- 2 sprigs fresh mint
- 2 sprigs fresh cilantro leaves
- 2 sprigs fresh Thai basil leaves
- 2 None shallots, peeled and sliced finely
- 4 None kaffir lime leaves, shredded
- 1 lb fresh crabmeat
- 1/4 cup fried shallots or onions (optional)
- None None Coconut and Lime Dressing
- 1/2 cup fresh lime juice
- 1/2 cup coconut vinegar (or cider vinegar with a pinch of sugar)
- 1 tbsp fish sauce
- 1/2 tsp sesame oil
- 1 tbsp extra virgin olive oil
Method
- To make the dressing, mix the lime juice, coconut vinegar, fish sauce, sesame oil and olive oil in small bowl.
- Next, assemble the salad in large bowl. Mix together the coconut flakes, green onion chili, ginger, cucumber, mint, cilantro, basil, shallot and lime leaves. Add the crab meat and gently fold in. Pour on the dressing and toss well, then refrigerate for half an hour to allow the flavors to infuse.
- Place on serving dishes and garnish with a scattering of fried shallots.
