Thai kohlrabi and crab salad
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