Crab and Cantaloupe Salad with Ginger and Mint Dressing

Name: Crab and Cantaloupe Salad with Ginger and Mint Dressing
Total time: 35 min
Yield: 6 servings
Cuisine: asian
Ingredients: 3 tablespoons shavings of fresh coconut, optional; 1 cantaloupe, quartered, seeded and peeled; 1/2 cucumber, peeled; 1/2 small red onion, very finely sliced; 1/4 cup mint leaves, chopped; 1 thumb-size piece fresh ginger, peeled and sliced into fine matchsticks; 2 long red chilies, seeded and finely sliced; 2 stalks lemon grass, tender portion at base only, trimmed and finely sliced; 2 tablespoons fish sauce; 3 tablespoons lime juice; 2 tablespoons coconut cream; 1 1/2 tablespoons palm sugar or brown sugar; 1/2 pound fresh white crab meat; 2 tablespoons unsalted peanuts, toasted and crushed

By Alice Hart

Total Time: 35 minutes
Rating: 5(56)
Comments: Read comments

Featured in: With Early Prep Time, Brunch Is a Breeze

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Ingredients

Yield:6 servings

3tablespoons shavings of fresh coconut, optional
1cantaloupe, quartered, seeded and peeled
½cucumber, peeled
½small red onion, very finely sliced
¼cup mint leaves, chopped
1thumb-size piece fresh ginger, peeled and sliced into fine matchsticks
2long red chilies, seeded and finely sliced
2stalks lemon grass, tender portion at base only, trimmed and finely sliced
2tablespoons fish sauce
3tablespoons lime juice
2tablespoons coconut cream
1½tablespoons palm sugar or brown sugar
½pound fresh white crab meat
2tablespoons unsalted peanuts, toasted and crushed

Ingredient Substitution Guide

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Preparation

Step 1
If using coconut, heat the oven to 325 degrees. Spread the shavings on a baking sheet and toast until crisp and pale golden at the edges, tossing halfway through, about 5 minutes. Set aside.
Step 2
Cut the cantaloupe into thin slices. Using a vegetable peeler, pare the cucumber into long strips, discarding the core. Place on a serving platter, add red onion and mint, and toss.
Step 3
Finely dice half the ginger and chilies and place in a bowl. Add the lemon grass, fish sauce, lime juice, coconut cream and sugar, and whisk to blend. Taste and adjust dressing if needed; it should be fragrant, sweet, salty and sour.
Step 4
To assemble: Scatter the crab on the salad and spoon the dressing over it. Top with remaining ginger and chilies, coconut, if using, and peanuts. Serve immediately.

Ratings

5 out of 5

56 user ratings

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Comments

Jennifer3 years ago

Amazing! I was looking for a recipe using cantaloupe and I found this Indonesian-style salad. Followed recipe as written. Dressing complements the cantaloupe, crab, cukes; the coconut (used Mavuno dried) and peanuts add wonderful crunch. Added watercress. A great summery salad. You've got to try this one!

Jennifer O2 years ago

This time I made the salad into a noodle bowl by adding buckwheat soba and baby arugula nestled along side the rest of the ingredients and dressing. Fantastic!

Sharon1 year ago

Would be great with tuna.

Jennifer O2 years ago

This time I made the salad into a noodle bowl by adding buckwheat soba and baby arugula nestled along side the rest of the ingredients and dressing. Fantastic!

Susan3 years ago

If any vegans stumble across this recipe, know that hearts of palm, replacing crab, and diluted tamarind paste, replacing fish sauce, work wonderfully. We will be eating this again.

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