Thai kohlrabi and crab salad

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15 MIN­UTES | SERVES 4 | EASY LC GF white crab­meat 150g gar­lic ½ clove bird’s-eye chill­ies 2 roasted peanuts 2 tbsp, plus 1 tbsp roughly chopped to gar­nish

soft light brown sugar 1 tbsp fish sauce 1 tbsp limes 2, juiced cherry to­ma­toes 125g, halved green beans 100g, halved kohlrabi 1 large (about 250g), peeled and match­sticked

• Re­move the crab from the fridge just as you start to as­sem­ble the salad, so it’s not fridge-cold when served.

• Smash the gar­lic with a large pes­tle and mor­tar, then add the chill­ies and peanuts, and bruise. Add the brown sugar, fish sauce and lime juice, and mix well. Tip in the cherry to­ma­toes and bruise again. Pour into a large bowl, add the green beans and kohlrabi, and toss well.

• Di­vide be­tween 4 plates and top each salad with the crab and a sprin­kling of peanuts.

PER SERV­ING 141 KCALS | FAT 4.8G SATURATES 0.9G | CARBS 9.8G | SUG­ARS 8.7G FI­BRE 4.2G | PRO­TEIN 12.6G | SALT 1.3G

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