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Crab and Pink Grapefruit Salad

This salad has all the Thai hallmarks - super-fresh ingredients, bags of texture and crunch with that hot, sweet, sour bite.


  • For the dressing

  • 2 red chillies, seeded and chopped

  • 2 garlic cloves, roughly chopped

  • 60g palm sugar or honey

  • 8 coriander roots

  • Juice of 6 limes

  • Thai fish sauce to taste

  • For the salad

  • 200g seedless watermelon flesh, cubed

  • 2 pink grapefruits, peeled, pith removed, segmented

  • 3 spring onions, thinly sliced

  • 3 lime leaves, very finely julienne

  • 1 tbsp roasted peanuts, roughly chopped

  • 2 tbsp coriander leaves

  • 1 red chilli, finely sliced, seeds removed

  • 1 tbsp mint leaves, torn

  • 50g fresh ginger, peeled, thinly sliced and julienne

  • 360g picked white crab meat


  • 1.

    First make the dressing. In a large pestle and mortar, pound the chillies, coriander roots, palm sugar and garlic to a paste. Add the lime juice and season to taste with the fish sauce.The dressing should be hot, sweet and sour.

  • 2.

    Place all the salad ingredients in a large bowl, dress with 4 tbsp of dressing. Spoon the salad onto the plate and serve immediately.

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