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chinese ginger crab salad

by Dorothy Huang

 Serves 4 to 6

Salad dressing:

1/2 tablespoon minced ginger
1 tablespoon sugar
1 tablespoon sesame oil
2 tablespoons soy sauce
2 tablespoons oyster sauce
3 tablespoons rice vinegar

4 cups mixed salad greens
1 pound lump crab meat
1/2 cup shredded carrot
1 cup cilantro leaves
½ cup pickled ginger, shredded
¼ cup chopped cocktail peanuts
Salt & pepper to taste

Combine minced ginger, sugar, sesame oil, soy sauce, oyster sauce, and rice vinegar in a jar. Shake well before using.

Mix salad greens, crab meat, carrot, cilantro and pickled ginger in a mixing bowl. Toss with dressing. Transfer to a serving platter. Sprinkle peanuts on top. Salt & pepper to taste.

© Dorothy Huang, 2005


As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

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