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Featuring fresh lump crab meat, toasted jasmine rice, and vibrant vegetables, all tossed in a zesty dressing for a refreshing dish perfect for any occasion. This dish pairs well with a Tito’s Cucumber-Mint Cooler cocktail.
Ingredients | Serves 4-6
- 8 oz. Crazy Fish fresh lump crab meat
- 1 ½ cups cooked jasmine rice
- 4 Tbsp. coconut oil
- 1 red bell pepper, small dice
- 1 jalapeño, seeds, ribs removed, minced
- 1 shallot, julienned
- 1 Tbsp. fresh ginger, grated
- 1 cup fresh spinach
- 1 cup red leaf lettuce, shredded
- 2 tsp. extra-virgin olive oil
- 2 Tbsp. lime juice
- 1 Tbsp. fish sauce
- 2 Tbsp. soy sauce
- 1 Tbsp. rice vinegar
- 1 Tbsp. toasted sesame oil
- Salt and freshly ground black pepper
- 2 green onions, sliced
- ½ cup toasted peanuts, roughly chopped
- ¼ cup cilantro, roughly chopped
Preparation
- Toast rice in the coconut oil in a medium saute pan over medium-high heat. Transfer toasted rice to a large mixing bowl and allow to cool.
- Mix the dressing by adding olive oil, sesame oil, soy sauce, lime juice, fish sauce and rice vinegar in a small bowl; add the jalapeño, shallot and ginger, and set aside.
- Add the remaining ingredients to the cooled rice, along with the reserved dressing. Toss the salad gently, but well. Serve with lime wedges, if desired.
Sponsored by Tito’s Handmade Vodka and Cheney Brothers Inc.
