|cabbage and crab salad|
For the sauce you can adjust the seasoning according to your taste--add extra lime juice if you prefer more acidic, fish sauce if you prefer saltier and sugar if you want it sweeter. You can adjust the seasoned flour to your taste. You can taste the flour after you shift or mix everything. The best way is to fry a small crab with the flour and have a taste.
The "spicy salad mix" migrogreens (broccoli, kale, kohrabi, arugula, cabbage, and mustard) came from Barker's Farm (my local farm). The fresh edible flowers came from my parents' garden and the romaine lettuce came from my neighbors' (Jim and Karen) garden.
Cabbage and Crab Salad
1 rotisserie chicken, removed meat and shredded to bite size
About 1 1/2 lb green cabbage, finely shredded
A few romaine lettuce leaves, cut into bite size
1 medium sized carrot, peeled and shredded or julienned
A small handful of assorted herbs (such as cilantro, mint, perilla, Chinese chives, Thai basil or your preference), hand torn or roughly sliced
1 container (about 4 oz) of spicy sald mix microgreens
Vietnamese Seasoned Fish Sauce to taste
About 20 small to medium sized Fried Soft-Shell Green Crabs
Edible flowers of your choice, garnish (optional)
Gently mix chicken, cabbage, lettuce, carrot, herbs, migrogreens, and season with the sauce. Scatter the fried crabs over the salad and garnish with flowers.
|Sunrise Lake, NH (2019)|
photo courtesy of my husband, Paul