Thai Crab Salad With Creamy Coconut-Lime Dressing Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the crab meat, cucumber, bell peppers, carrots, and cilantro.
• STEP 2.In a separate small bowl, whisk together the coconut milk, lime juice, fish sauce, sugar, and red pepper flakes.
• STEP 3.Pour the dressing over the salad and toss gently to combine.
• STEP 4.Serve the salad chilled and garnish with chopped peanuts and additional cilantro, if desired.

Cooking Tips

• Make sure to use fresh crab meat for the best flavor.
• You can adjust the amount of red pepper flakes to your desired level of spiciness.
• For a vegetarian version, you can substitute the crab meat with tofu or cooked chickpeas.

Storage and Serving

• This salad is best served immediately after preparing.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, give the salad a quick toss to redistribute the dressing.