A paleo, low-carb crab and shredded cabbage salad, with Asian flavours. Easily doubled. A great light lunch for one or starter for two.
Although I live in the UK, profiling algorithms must know I’m American because there is no escape from glistening birds and plumptious pies at the moment. However, this Thursday, Thanksgiving Day, is a working day for me and lunch will be a box of sushi on the train to London to do some filming.
Send good vibes that I don’t embarrass myself or slice my fingers off in the kitchen. Both are a real possibility.
I’m sure Rupy will approve of today’s recipe, a low carb little supper for one, packed with fiber, Omega 3, protein and flavour. Bags of flavour, in fact. I’ve said for one because crab can be soooo expensive here in the UK, but obviously make it for more if you’re feeling flush or if crab is affordable. Frozen crab is often quite a bit cheaper.
Crab not your thing? If you like the flavours in this easy salad dish but don’t do seafood, sub in silky cubes of organic soft tofu, or make it a side salad type of thing with slivers of ripe avocado. This won’t really keep so grab your chopsticks and eat it fresh.
PS I still haven’t edited the snaps from my recent trip to Japan. But I will! And it may be a two-parter, with a recipe for a healthy katsu tofu to entice you. Look out for it after this week. Until then, try this little Japanese-inspired crab salad.
Asian Crab Salad for One
A paleo, low-carb crab and shredded cabbage salad, with Asian flavours. Easily doubled. A great light lunch for one or starter for two. xx
50-100g fresh, cooked white crabmeat
1 tsp lime juice or yuzu juice, divided use (more, to taste)
20g-40g shredded cabbage
Pinch of salt
1 tbsp toasted nori seaweed, shredded OR seaweed flakes (such as that sold in the UK by Mara Seaweed)
Sliced red chilli, to taste
1/4 tsp (or less) toasted sesame oil
1 tbsp toasted sesame seeds (white or black)
Optional: a dash of Japanese 7-spice/togarashi/shichimi (this is my recipe for togarashi)
Method:
Mix the crab with half of the yuzu or lime juice. In a serving bowl, massage the cabbage with a little salt and the remaining juice. Toss the crab and cabbage together along with the seaweed, chilli, sesame oil and sesame seeds. Sprinkle over the togarashi, if using. Eat immediately.
Note: I use togarashi quite a lot as a tongue-tingling, slightly spicy condiment. It’s super delish on avocado toast, kale crisps, and tossed through freshly popped popcorn. Most recently I used it as the star ingredient in Turmeric & Japanese 7-Spice Super Seed Mix (like a savory granola).
RIPE FOR PINNING!
