Crab and papaya slaw salad with coriander nahm jim
- Portion size: Serves 2 as a main or 4 as a side
- Hands-on time 20 min
- Difficulty: easy
”A proper pick-me-up salad combining crab with a punchy, sweet and tangy dressing.” – Georgina Hayden
Our Thai chilli-dressed crab with grapefruit salad makes another punchy side or main. Plus, learn how to prepare fresh crab here.
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Ingredients
For the coriander nahm jim
- 2-3 green chillies, deseeded and chopped
- 1 garlic clove, roughly chopped
- 3cm piece fresh ginger, peeled and roughly chopped
- Juice 1-2 limes, plus extra wedges to serve
- 2 tbsp vegetable or coconut oil
- 1 tbsp fish sauce
- 1 tbsp soft light brown sugar
- Large bunch fresh coriander, leaves picked
For the salad
- 75g unsalted cashews, toasted in a dry pan until golden, chopped
- 6 spring onions, trimmed and finely sliced
- 300g radishes (mixed colour if you can find them), trimmed and sliced
- 1 green or unripe papaya (or mango), peeled, seeds/stone removed and peeled into strips with julienne peeler (see tips)
- 200g fresh crabmeat (ideally use half white, half brown meat)
- Small bunch fresh Thai basil, leaves picked (or use fresh basil)
You’ll also need…
Food processor or blender
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Method
- For the coriander nahm jim, put the chillies, garlic, ginger, juice of 1 lime, vegetable/coconut oil, fish sauce, sugar and most of the coriander in a food processor or blender and whizz until smooth. Taste and tweak the seasoning, adding an extra splash of lime juice if needed – it should be punchy, sweet and tangy. Pour into a large serving bowl or platter (see tips).
- To make the salad, toss the chopped toasted cashews in the bowl or platter with the spring onions, radishes and papaya/mango (see tips). Scatter over the crabmeat, Thai basil and remaining coriander, then serve straightaway with lime wedges.
Nutrition
- 276kcals Calories
- 16.8g (2.6g saturated) Fat
- 15.1g Protein
- 14.2g (11.5g sugars) Carbs
- 7.5g Fibre
- 1.5g Salt
For 4
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