We wish everything on earth was as tasty as Miljuschka’s Grapefruit-crab salad with ‘Nước cham’ dressing. Nước cham what?! This is the name of a delicious sauce from Vietnamese cuisine, including lime, garlic and viscous. In Vietnam they use this tasty sauce in almost every dish. This top recipe comes from her beautiful new cookbook Miljuschka’s Street Food Vietnam, which is now available. Go get it while it’s hot!
To make the dressing add the chilli, garlic, lime juice, fish sauce, sugar and 3 tbsp of water to a bowl. Set aside to let the flavours develop.
Cut the bottom and top of the grapefruit until the flesh is visible. Cut the remaining peel off. cut in between the membranes to release the grapefruit sections. Squeeze the grapefruit juice over a large bowl and add the sections.
Add the kohlrabi, spring onions and tomatoes to the bowl and mix well.
Crack the crab with a knife or scissors, take out the crab meat and add it to the bowl. Save some crab meat for garnish.
Add dill leaves and Thai basil leaves to the bowl and mix well. Keep a a few leaves behind for garnish. Season the salad with salt and pepper, drizzle the dressing and mix the salad.
Serve the salad with a drizzle of the dressing and sprinkle with cashew nuts.
- 1 red chilli, with seeds, sliced into rings
- 1 garlic clove, finely chopped
- 1 lime
- 4 tbsp fish sauce
- 30 g sugar
- 2 grapefruits
- 1 kohlrabi, thinly sliced
- 2 spring onions, sliced into rings
- 2 tomatoes
- 200 g crab meat (fresh, frozen or canned)
- 6 sprigs of dill
- 1 sprig of Thai basil
- handful salted cashew nuts, chopped
- salt and pepper