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The Whole Foods Kosher kitchen

Mock Crab Corn Apple Salad Recipe

Posted on 16th of April, 2013 by Lévana

Mock Crab Corn Apple Salad Recipe

I whipped up this salad this past Shabbos, that’s right, on Shabbos, for my husband and I, as I was hatching a meal spartan enough (and of course delicious enough!) to atone for some of the magnificent meals we indulged in the whole Pessach week (don’t get me wrong: No regrets about our splurge! It’s just that, ummm, we got to get back in control!). Don’t worry about us: this salad was a feast! And no cooking whatsoever. I took the mock crab and the corn right out of the freezer to thaw a couple hours before lunch, and then proceeded to tinker with what food matches appealed to me the most in my pantry and my refrigerator. This is a keeper. PS: Dont get caught at my house as a surprise guest when my husband and I are alone for Shabbos, or you would be scratching your head, asking yourselves if all those shabbos feasts you were told about were for real. A big salad as a meal just entre nous? Our favorite! I love it when my (Sephardi) mother asks me what I made for Shabbos when we have no company: I always make up a dreamy white-lie dinner menu, the one guests would love to come to! So: Here comes my no-cook salad lunch!
If you think you might have leftover salad, leave that leftover without avocado, and put it in at serving time so it doesn’t get mushy

Ingredients:
Salad:
1 pound frozen mock crab, thawed and flaked (use your fingers)
2 cups frozen corn kernels, thawed
3 ribs celery, peeled and sliced very thin
1 sweet apple, such as gala or fudji, diced small
3 scallions, sliced very thin
6-8 radishes, diced small
1/2 medium yellow pepper, diced small
1 avocado, diced small

Dressing:
1/3 cup olive oil
1/4 cup unfiltered cider vinegar
3 tablespoons Dijon mustard
2 tablespoons wasabi powder or prepared white horseradish
1 tablespoon sugar
Salt and white pepper to taste
Optional: 2 tablespoons curry, if you want a curried dish

6 cups mixed greens of your choice (no iceberg)
Optional: 1/4 cup roasted peanuts or cashews, chopped

Instructions:
Place all salad ingredients in a salad platter. Whisk all dressing ingredients in a small bowl, pour over the salad and toss. Line each serving plate with salad greens (they get are not just a garnish, they get eaten!). If desired, sprinkle with the nuts

 

Filed under: Apples Recipes, Corn Recipes, Corn Salad Recipes, Dairy-Free Recipes, Fish Recipes, Fish Salads Recipes, Gluten Free Recipes, Kosher Recipes, Mock Crab Recipes, Recipes, Salad Recipes

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