Serves 3-4
Ingredients:
- ~500g freshly cooked crab meat (2 cooked crabs)
- 1/2 cup of raw buckwheat kernels
- 1 cup (100g) chopped raw green beans
- 4 cups (300g) finely chopped wombok
- 2 red delicious apples
- 1/3 cup of cashews
- 1 bunch of chives
- salt to taste
Dressing
- 1/4 cup rice bran oil
- 1 Tbsp cashew nut paste
- 1 Tbsp golden syrup
- 1 Tbsp water
- 1/4 tsp citric acid
Method:
- Place the rinsed buckwheat kernels and 1 1/2 cups of water in a saucepan and bring to the boil, with the lid on, for 12-15 minutes. Take off the stove and let sit for 5 minutes
- Strain off any remaining water and set the buckwheat aside to cool
- Take the meat from the crab
- Lightly roast the cashews
- Slice the raw green beans diagonally into long thin pieces
- Thinly slice the wombok cabbage
- Peel and quarter the apple, remove the core and thinly slice
- Cut the chives into 3cm lengths
- Combine all of the dressing ingredients and whisk until smooth
- Mix the buckwheat, wombok, apple and green beans together and place them first onto a serving platter or individual plates
- Arrange the crab meat on top, followed by the chives and cashews
- Drizzle with the dressing and serve
- Serving Suggestions
- Salad is best made on the day of serving
- The crab meat can be replaced with lobster
- Buckwheat can be replaced with quinoa
- Mung beans can replace the apple to reduce the salicylate