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Recipe by Erin Grunstein

Individual “Crab” Salads with Peanut Dressing

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Individual
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Peanuts - Soy - Sesame - Wheat
30 Minutes
Diets
- Pescatarian

Ingredients

Bowls

Salad

  • 5 crab sticks, shredded

  • 2 cucumbers, julienned and seeds removed

  • 1 avocado, cubed

  • 1 mango, cubed

Dressing

  • fresh ginger, minced (according to taste)

  • 1 tablespoon rice vinegar

  • 2 tablespoons neutral oil

Directions

Prepare the Wrapper Bowls

1.

Preheat oven to 400 degrees Fahrenheit.

2.

Spray the underside of two muffin tins generously with non-stick cooking spray. Place spring roll wrapper on the muffin cup bottom and press down so the wrapper forms well to the cup. Spray again generously with non-stick spray.

3.

Bake for three to five minutes until crisp and browned. This can be made a few days in advance.

Prepare the Salad

1.

Combine crab stick, cucumbers, avocado, mango and nori in a bowl.

2.

In a separate bowl, combine dressing ingredients, mixing well until smooth.

To Serve

1.

Serve salad in spring roll cups, topped with peanut dressing and veggie sticks.

About

Sponsored by Heaven & Earth

Recipe tags

Erin Grunstein erin.eats.mtl fake crab imitation crab mock crab peanut dressing salad Succos Succot Sukkos wonton cups
Individual

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