Mango and Crab Salad with Coriander Lime Dressing

Mango and Crab Salad with Coriander Lime Dressing

A delicious salad to tempt your tastebuds!
Prep Time 15 mins
Total Time 15 mins
Cuisine Dairy Free, Diabetes Friendly, Fish & Shellfish, Gluten Free, High Calcium, High Fiber, Low Carbohydrate, Mediterranean, Quick Easy, Salads & Vegetables
Servings 4 People


  • 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.


Calories :245
Kilojoules :1020
Fat :9
Carbohydrate :21
Protein :18
Cholesterol :75
Sodium :570
Saturated Fat :1
Fiber :3
Calcium :62
Sugar :19
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