225g (8oz) white crabmeat
half an iceberg lettuce, shredded
2 carrots, grated
half a cucumber, sliced
75g (3oz) button mushrooms, quartered
2 spring onions, sliced
3 x 15ml spoon (3 tablespoons) sunflower oil
1 x 15ml spoon (1 tablespoon) sesame oil
2 x 15ml spoon (2 tablespoons) white wine vinegar
roughly half inch) piece root ginger, peeled and finely chopped
Arrange the lettuce on a plate. In a large bowl mix the together the crabmeat, carrots, cucumber, mushrooms and spring onions.
To prepare the dressing: place all the ingredients into a screw-topped jar. Shake well.
Pour the dressing over the crab salad and mix well. Spoon onto the bed of lettuce and serve with hot bread.