Crab and Cantaloupe Salad with Ginger and Mint Dressing

Ingredients

• 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
• 1 ½tablespoons palm sugar or brown sugar
• ½pound fresh white crab meat
• 2tablespoons unsalted peanuts, toasted and crushed

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    128 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 9 grams protein; 36 milligrams cholesterol; 695 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.

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6 servings

Preparation

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.
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.
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.
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.

35 minutes