Asian Crab Salad

Our third food and wine pairing in this series is the 2020 Wonderland of the Eden Valley Riesling which another_food_blogger has matched with Asian Crab Salad. 

The purity, acidity, citrus and refreshing zing of our Wonderland of the Eden Valley Riesling is the perfect accompaniment to the sweet rich crab meat in this Asian salad. The perfect recipe to celebrate these long mild summer evenings.

Enjoy.

serves 4

Crab meat x 250g
Red cabbage x 100g
Spring onions x 2
Carrots x 1
Snowpeas x 10
Beansprouts x 100g
Red chilli x 2
Mint x 10g (handful)
Coriander x 15g (handful)
Crispy shallots x 50g     
Sesame seeds x 2 tsp
Peanuts x 50g – chopped
Vermicelli noodles x 1 bundle

Dressing

Lime juice x 60ml
Grated ginger x 1 tsp
Brown sugar x 2 tsp
Soy sauce x 2 tsp

Method

Ponzu

  1. Mix all ingredients together and set aside in the fridge until ready to use.

Salad

  1. Cook the vermicelli noodles according to the packet – refresh and set aside until ready to use.
  2. Finely slice the red cabbage.
  3. Finely slice the snowpeas & chilli at an angle.
  4. Slice the carrots into thin matchsticks aka julienne
  5. Mix the beansprouts, cabbage, snowpeas, chilli, carrots, herbs, spring onions, noodles, ½ the peanuts, ½ the sesame seeds, ½ the crispy shallots & ½ the crab meat together.
  6. Add the dressing and toss to combine.

 

Essential Tools

  • Chef knives
  • Chopping board
  • Measuring utensils
  • Mixing bowls (2)
  • Whisk
  • Saucepan
  • Sieve

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