Sushi Salad Bowl

PREP TIME: 5 MINS SERVES: 2

No. 1 Magazine - - RECIPE -

IN­GRE­DI­ENTS:

• 2 hand­fuls of herb salad mix • 225g cu­cum­ber, cut into ba­tons • 3 spring onions, sliced • 1 x (170g) can of white crab­meat, • 2.5cm/1 inch piece of fresh root gin­ger, peeled and grated • 1 red chilli, de­seeded and chopped • 1 (20g) pack fresh co­rian­der leaves, • 15ml/1 tbsp of sweet chilli sauce • zest and juice of 1 lime • ½ sheet of nori, finely sliced

METHOD:

Di­vide the salad leaves be­tween two plates or bowls, then top with the cu­cum­ber, onions, crab. In a bowl, mix the gin­ger, chilli and co­rian­der with the chilli sauce and lime. Driz­zle the dress­ing over the salad.

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