Crab Mango Salad
by Katie Chin, Tastemaker in Residence
I know it’s the beginning of fall but where I live in Los Angeles it’s still crazy hot! Whether you’re pulling out your favorite cashmere sweater or still wearing tank tops you’ll love this refreshing Crab Mango Salad from my latest cookbook “Everyday Chinese Cookbook: 101 Delicious Recipes From My Mother’s Kitchen.” I made this salad during an appearance I made on Twin Cities Live over the summer and the co-host said “The dressing on this salad is just everything!!” I love this recipe because it has a hint of Thai flavor from the addition of the lime juice and is perfectly sweet, sour, salt, hot with delicious bites of juicy fresh mango. I buy lump crab meat from the grocery store sold in the refrigerated section. You could swap out the crab with shrimp or even chicken or beef. It’s the perfect salad to whip up on a busy week night!! Try garnishing with chopped peanuts for more Southeast Asian flair.
4 Tbsp. freshly squeezed lime juice
1 Tbsp. honey
1 Tbsp. soy sauce
1 tsp. peeled and minced fresh ginger
½ tsp. chili garlic sauce or sambal oelek
1 Tbsp. dark sesame oil
12 oz. 9350 g) lump crabmeat, picked over for shells
1 cup (165 g) diced fresh mango
½ cup (50 g.) peeled and seeded diced cucumber
½ cup (45 g) diced red bell pepper
4 cup mixed baby greens
- In a small bowl, whisk together all dressing ingredients except the sesame oil. Lastly, gradually whisk in the sesame oil until well blended.
- In a large bowl, combine the crab, mango, cucumber bell pepper and baby greens. Add the dressing and toss to combine. Serve immediately.