Thai-style pineapple, cucumber and crab salad

  • Preparation time: 25 minutes
  • Cooking time: 10 minutes
  • Total time: 35 minutes

    • Serves:4

    Ingredients

    40g cashews
    1 red or green chilli, finely chopped
    1½ tbsp palm sugar or light muscovado sugar
    1½ tbsp fish sauce or light soy sauce
    1 lime, juice
    15g fresh root ginger, finely chopped
    400g ripe pineapple, quartered, cored and finely sliced
    1 midi cucumber, finely sliced
    4 salad onions, trimmed and finely sliced
    large handful coriander leaves, chopped, plus extra to serve
    large handful mint leaves, chopped, plus extra to serve
    200g fresh white crab meat

    Method

    1. Preheat the oven to 190˚C, gas mark 5. Spread the cashews out on a baking tray and roast for 6-7 minutes, until lightly browned. Set aside to cool, then chop and reserve. To make the dressing, combine the chilli, sugar, fish or soy sauce, lime juice and ginger in a small bowl. Season lightly with salt.

    2. Toss the pineapple, cucumber, salad onions and herbs together in a mixing bowl. Add the dressing and toss again, then gently toss the crab meat through, being careful not to break it up too much. Spoon onto a serving platter before scattering over the chopped cashews and extra coriander and mint.

    This recipe first appeared in Waitrose & Partners Food, March 2019 issue. Download the Waitrose & Partners Food app for the full issue

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