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Mock Crab & Mango Salad

Eileen Goltz | Pareve

Ingredients

1 large ripe mango, peeled, pitted and sliced

3 tablespoon fresh lime juice

2 tablespoon soy sauce

2 tablespoon sugar

pinch or dash red pepper flakes

1 tablespoon each: chopped fresh cilantro, basil, mint

1 mock crab, flaked

1/2 cup coconut milk

2 tablespoon flaked coconut



Instructions

Thinly slice the mango, slicing from the 2 wider sides of the fruit, to make 8 thin slices. Cut 8 circles using a 3-inch round cookie cutter and finely dice remaining mango; set aside. Stir together lime juice, soy sauce and sugar in a small bowl; stir to dissolve sugar. Add red pepper flakes, onion and herbs. Gently stir in the diced mango, mock crabmeat, coconut milk and coconut. Cover and refrigerate for 30 minutes. To arrange salad mound the salad between 2 slices of mango. Serves 4