225g (8oz) white crabmeat, fresh or defrosted half an iceberg lettuce, shredded 2 carrots, grated half a cucumber, sliced 75g (3oz) button mushrooms, quartered 2 spring onions, sliced Dressing: 3 x 15ml spoon (3 tablespoons) sunflower oil 1 x 15ml spoon (1 tablespoon) sesame oil 2 x 15ml spoon (2 tablespoons) white wine vinegar 1.25cm (half an inch) piece root ginger, peeled and finely chopped Serves 4 Nutritional value per portion (APPROX) 163 Kilocalories; 3g Protein; 16g Fat; 2g Carbohydrate; 1g Fibre
Arrange the lettuce on a plate. In a large bowl mix the together the crabmeat, carrots, cucumber, mushrooms and spring onions. To prepare the dressing: place all the ingredients into a screw-topped jar. Shake well. Pour the dressing over the crab salad and mix well. Spoon onto the bed of lettuce and serve with hot bread.