Lunch / Dinner
Cold Thai Crab Salad with coconut milk vinaigrette
Cold Thai Crab Salad with coconut milk vinaigrette teems with textures and bold flavors. Creamy, crunchy, and cool, it sings with spice and delivers everything you expect in a Thai-inspired dish — a balance of sweet, sour, salty, and spicy heat.
Test Kitchen Tips
Canned coconut milk is typical in Southeast Asian recipes. It’s higher in fat than refrigerated coconut milk and what you want for this recipe.
Premium crab or pasteurized crabmeat is usually found near the seafood or refrigerated sections of grocery stores. Jumbo lump is large whole pieces, perfect for the salad.
Whisk together coconut milk, shallots, zest, brown sugar, vinegar, lime juice, sambal oelek, fish sauce, garlic, and ginger.
Toss cabbage, mango, carrot, cucumber, cilantro, and mint with coconut milk vinaigrette; gently stir in crabmeat.
Serve salad on avocados.
Per serving (salad only)
% Daily Value*
Total Fat 5g 7%
Saturated Fat 4g 20%
Cholesterol 46mg 15%
Sodium 374mg 15%
Carbs 13g 4%
*Percent Daily Values are based on a 2,000 calorie diet.