Minced Meat Crab And Grapefruit Vietnamese Salad Recipes

Steps:

• Slice the top and bottom of the pomelo with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the pomelo over a bowl, cut along both sides of each segment, staying close to the membrane, to release; set aside.
• Place the minced meat in a medium saucepan along with 3 tablespoons water. Cook over medium heat until cooked through. Remove from heat and let cool slightly. Stir in lime juice, fish sauce dip, and chile; let cool completely.
• In a large bowl, combine onion, ginger, cilantro, and crab. Tear pomelo segments into small pieces and add to bowl. Add cooled meat and toss to combine.
• Serve salad in lettuce cups garnished with carrots and cucumber.

Steps:

• With a small paring knife, peel and section the grapefruits, saving any juice.
• In a medium bowl, whisk together the mayonnaise, chutney, mustard, sesame oil, salt, pepper and 3 tablespoons of the grapefruit juice.
• Add the crabmeat, tossing to combine.
• Add the water cress, endive and grapefruit sections and toss.
• Serve the salad on a bed of Bibb lettuce.

Steps:

• In a bowl, gently combine all ingredients. Taste and add more oil, pepper or grapefruit zest to bring flavors into balance. Keep chilled until ready to serve.