Mango and Crab Salad with Coriander Lime Dressing
A delicious salad to tempt your tastebuds!
- 2 pcs Calypso Mangoes Diced
- 300 g Cooked Crab Meat, in Hand-picked Pieces
- 1/2 pc Medium Red Capsicum, Roasted, Peeled and Finely Diced
- 1 pc Small Red Onion Finely diced
- 1 pc Small Lebanese Cucumber Seeded, finely diced
- 1 Bag (80g) of Rocket Leaves
- 1 pc Small Hot Red Chilli Seeds removed, finely chopped (for dressing)
- 3 tsp Fish Sauce (for Dressing)
- 3 tsp Grated Palm Sugar (for Dressing)
- 1 1/2 Tbsp Peanut Oil (for Dressing)
- Divide salad leaves equally onto four plates. Place all other ingredients in a bowl; toss gently to combine.
- Top salad leaves with mango salad mixture.
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