Thai Crab Salad with Daikon Sprouts

Thai Crab Salad with Daikon Sprouts

1/4 cup fresh lime juice
1 tablespoon fish sauce
2 teaspoons superfine sugar or granulated sugar
2 teaspoons grated lime peel
1 teaspoon grated fresh gingerroot
1/2 teaspoon chili garlic sauce
2 tablespoons canola oil
1 pound crab meat, cubed
1/2 cup diced red bell pepper
1/2 cup seedless cucumber, seeded, diced
1/3 cup thinly sliced green onion
1 tablespoon minced cilantro
1 tablespoon minced Thai basil
1(2.2 ounce) package daikon sprouts
1/3 cup coarsely chopped salted peanuts

In small bowl, whisk together lime juice, fish sauce, sugar, lime peel, gingerroot and chili garlic sauce. Gradually whisk in canola oil.

Place crab meat in medium bowl; pour lime vinaigrette over crab. Cover and refrigerate 1 hour. Stir in red bell pepper, cucumber, green onion, cilantro and basil.

Divide daikon sprouts among 4 serving plates; spoon crab salad over sprouts. Sprinkle with peanuts.

Amount: 4 servings