Name: Crab and green mango salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 125 gram bean thread noodles; 2 (700g) green mangoes, cut into matchsticks; 300 gram cooked crab meat, flaked; 1 small_piece (100g) red onion, sliced thinly; 100 gram baby mizuna leaves; 1 cup fresh coriander (cilantro) leaves, firmly packed; 1/3 cup (80ml) lime juice; 2 tablespoon fish sauce; 2 tablespoon sweet chilli sauce; 1 tablespoon grated palm sugar

Ingredients

125 gram bean thread noodles

2 (700g) green mangoes, cut into matchsticks

300 gram cooked crab meat, flaked

1 small_piece (100g) red onion, sliced thinly

100 gram baby mizuna leaves

1 cup fresh coriander (cilantro) leaves, firmly packed

1/3 cup (80ml) lime juice

2 tablespoon fish sauce

2 tablespoon sweet chilli sauce

1 tablespoon grated palm sugar

Method

1.Place noodles in medium heatproof bowl, cover with boiling water, stand until tender, drain. Rinse under cold water, drain.

2.Meanwhile, make sweet chilli dressing. Place lime juice, fish sauce, sweet chilli, and sugar in screw-top jar, season to taste, shake well.

3.Place noodles and dressing in large bowl with mango, crab, onion, mizuna and coriander, toss gently to combine.

Crab meat is available from fish markets and the seafood section of some major supermarkets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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