Chef Hong's Thai Style Young Coconut & Crab Salad

This is a great recipe that will guarantee your happiness in every bite. It's fresh, healthy and very easy to make. It's also perfect for summer entertaining.

SERVES 2-4

 

What you need

Dressing

  • 1 red Thai chili or to taste (if you like it spicier add more!), thinly sliced
  • 2 cloves garlic, roughly chopped
  • 2 tbsp coconut sugar, or to taste
  • 3 tbsp fish sauce
  • 3 tbsp lime juice (about 1 lime)
  • Mix everything together, until sugar is dissolved and well combined.

Salad

  • 1 cup Copra Coconut Meat (a little over half of bag)
  • 1 ½ cup lump crab meat (preferably blue crab, if in season)
  • ½ cup seasonal fruits (optional)
  • 2 tbsp shallots, thinly sliced
  • 2 tbsp cilantro, finely chopped
  • 2 tbsp cashews, toasted and coarsely chopped, or to taste
  • 2 tbsp goji berries

 

step by step

  1. Mix all ingredients for dressing together, until sugar is dissolved and well combined.
  2. In a mixing bowl, toss the dressing and the salad ingredients together until well mixed. Transfer to a serving platter, to serve.

Note: For vegans, you can omit crab and add ½ cup more of the coconut meat. For dressing, use 2 tsp Himalaya pink salt instead of fish sauce.

*Created by Chef Hong Thaimee

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If you liked this recipe, then you might also enjoy these:

  1. Chef Hong's Thai-Style Young Coconut + Crab Salad
  2. Chef Hong's Favorite Smoothies
  3. Chef Hong's Tom Yum (Thai Spicy and Sour Soup)
  4. Chef Hong's CoCo Choco Spread