Have you been eating more healthfully this year and finding it satisfying? Jenny Morris and Juicy Yummy prove that you may enjoy your meal while still getting the nutrients you need by offering this crispy crab stick salad with nectarines and plums. Crab sticks are a great source of protein in addition to the other fruits and vegetables, and their crunchiness is a key factor in the dish’s appeal.
CRUNCHY CRAB STICK SALAD SUGGESTIONS
Three parts oil to one part acid such as vinegar, lemon, or lime juice creates a perfect equilibrium for salad dressings that feature ingredients like spices, herbs, honey, and citrus. Crab skewers can be purchased pre-made, or they can be prepared in a matter of minutes. This dish is great if you want to make a delicious work meal ahead of time and then just add the crab the day of. It works equally well as an appetiser before dinner or as the main course on a warm summer night.
Adding this crunchy crab stick salad with nectarines and plums to your regular rotation of fresh salads is a great way to get a head start on your resolution to eat healthier this year.
CRUNCHY CRAB STICK SALAD RECIPE
Course: Main, Sides
Cuisine: South African
Difficulty: Easy
Servings: 2-4 servings
Prep time: 15 minutes
Cooking time: 5 minutes
INGREDIENTS
- For the salad
-
500 g shredded crab sticks
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1 large carrot, Julienned
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2 firm ripe nectarines cut into thin matchsticks
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3 firm red plums cut into matchsticks
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1 cup shredded red cabbage
- For the dressing
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3⁄4 cup mayonnaise (Japanese mayo is great)
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1 ½ tbsp. lime juice
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2 tbsp. soy sauce
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2 tbsp. soy sauce
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zest of 1 lime
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2 cloves crushed garlic
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1 tbsp. grated ginger
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4 tbsp. honey
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salt & pepper to taste
-
2 tsp Wasabi paste
METHOD
- For the salad
- Stir all the ingredients together and dress just before serving.
- Garnish with toasted black and white sesame seeds
- For the dressing
- Blend all the ingredients together, taste and adjust seasoning
»CRUNCHY CRAB STICK SALAD RECIPE«