Snack · Japanese · 10 min
Chilled Crab and Sugar Snap Pea Salad with Rice Vinegar and Toasted Sesame
- Calories
- 227
- Protein
- 24g
- Carbs
- 18g
- Fat
- 8g
Ingredients
- 113.4 g crab meat
- 183.8 g sugar snap peas
- 18.4 ml rice vinegar
- 8.4 g cashew butter
- 0.5 tsp toasted sesame oil
- 0.5 tsp toasted sesame seeds
Method
- 01Bring a small pot of water to a boil. Prepare an ice bath in a medium bowl.
- 02Blanch sugar snap peas in boiling water for 60 seconds until bright green and tender-crunchy. Transfer immediately to ice bath to chill, then drain and pat dry.
- 03In a bowl, whisk rice vinegar, cashew butter, and toasted sesame oil together until smooth and emulsified.
- 04Gently flake cooked crab meat into a mixing bowl, discarding any residual shell.
- 05Add blanched sugar snap peas and emulsified dressing to crab; toss gently to combine.
- 06Transfer to a bowl and garnish with toasted sesame seeds. Serve chilled.
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