Crab and ginger salad with chilli sauce

Ingredients

500 g (1 lb 2 oz) cucumber, finely sliced
6 spring onions, trimmed and sliced
5 cm (2 in) piece root ginger, peeled and grated
1 or 2 red chillies, deseeded and chopped
1 large bunch coriander, chopped
2 x 170 g cans white crabmeat, drained 
2 tbsp sweet chilli sauce
Zest and juice of 2 limes
1 bag herb salad mix

Mix cucumber, onion, ginger, chilli, coriander and crab together with chilli sauce and lime zest and juice. Season with salt and pepper. Divide salad leaves between four plates or bowls, then top with crab mix.

Back to Recipes archive

D C Thomson & Co Ltd.    Sunday Post    post plus