The inspiration for this salad came from a recent visit to the relatively new restaurant House of Ho in Soho, London. The crab and pomelo salad it took me right back to my childhood when my parents would bring home this unique South Asian citrus fruit. Similar to a grapefruit, the pomelo is the largest citrus fruit with sweet flesh and a very thick rind. A delicious and healthy substitute to another citrus variety, the pomelo transforms this otherwise simple salad into something spectacular. The sweet and savoury combination of flavours from the soy and ginger dressing also complement the delicate crab quite well. You can easily substitute another citrus such as grapefruit or orange segments if pomelo is difficult to find. Best made fresh, this salad is simple to make, and makes the perfect spring lunch or light dinner!
Dressing
20 mL (1 tbsp + 1 tsp) fish sauce
5 mL (1 tsp) soya sauce
3 mL (1/2 tsp) sesame oil
1 lime, juiced
2 tsp ginger, finely grated
1 tsp sugar
½ clove garlic, minced
Ingredients
½ cucumber, seeds removed and julienned (matchstick)
¼ pomelo segmented then cut into small pieces, skin and seeds removed
½ chili, finely sliced
1 cup shredded white cabbage
½ cup thai basil, roughly torn
½ cup fresh mint, roughly torn
¼ salted peanuts
2 tbsp fried shallots
¼ cup fresh lump crab meat (fresh or tinned)
1 tbsp coconut oil
½ tbsp. ginger, finely grated
Dressing:
- Place all ingredients in a small bowl, whisking to combine. Season with salt and pepper to taste.
Assembly:
- In a large bowl combine cabbage, cucumber, chili, fresh mint and Thai basil.
- In a small saucepan, gently heat the coconut oil and ginger until fragrant. Remove from the heat, gently add the crabmeat and toss to coat.
- Gradually add the dressing to the salad, along with the crabmeat being careful to toss gently as the flesh is delicate and will break apart
- Top with crispy shallots and peanuts, garnish with more fresh mint and Thai basil
Maple + Miso 