August - Crab Salad with Ginger Dressing
225g (8oz) white crabmeat, fresh or defrosted
half an iceberg lettuce, shredded
2 carrots, grated
half a cucumber, sliced
75g (3oz) button mushrooms, quartered
2 spring onions, sliced
3 x 15ml spoon (3 tablespoons) sunflower oil
1 x 15ml spoon (1 tablespoon) sesame oil
2 x 15ml spoon (2 tablespoons) white wine vinegar
1.25cm (half an inch) piece root ginger, peeled and finely chopped
Arrange the lettuce on a plate. In a large bowl mix the together the crabmeat, carrots, cucumber, mushrooms and spring onions.
To prepare the dressing: place all the ingredients into a screw-topped jar. Shake well.
Pour the dressing over the crab salad and mix well. Spoon onto the bed of lettuce and serve with hot bread.
NUTRITIONAL VALUES PER PORTION (APPROX) 163 Kilocalories;
3g Protein; 16g Fat; 2g Carbohydrate; 1g Fibre