Apple, Crab and Arugula Salad
- Total Time
You can also julienne the apple with a mandoline or slice it into 1/8-inch-thick matchsticks.
fish sauce2 Tbsp
rice wine vinegar1 Tbsp, unseasoned
fresh lime juice1 Tbsp
minced garlic1 tsp
red pepper flakes¼ tsp
arugula3 cup(s), baby variety, packed
fresh apple(s)1 large, sweet variety, cored and shredded
lump crabmeat6 oz, picked over for shell and cartilage
fresh cherry tomato(es)8 small, halved
peanuts1 Tbsp, salted, chopped
- 1. In a large serving bowl, whisk together fish sauce, vinegar, lime juice, sugar, garlic and red pepper flakes until smooth.
- 2. Add arugula, apple, crab and tomatoes; toss well. Divide between 2 large plates and sprinkle with chopped peanuts to serve.
- Serving size: 2 1/2 cups.