Crab, Mint, Chili, and Coconut Salad


Serves 4-6

3½ ounces fresh lime juice
3½ ounces coconut vinegar
1 ounce fish sauce
¼ cup sugar
1 ounce olive oil
1⁄3 cup coconut peelings (see directions below)
1 pound jumbo-lump crab meat                                    
2 shallots, peeled and thinly sliced      
1 red jalapeno pepper, thinly sliced
1 cucumber, cut in half, deseeded, and cut into slices
¼ cup mint leaves
¼ cup coriander leaves  
¼ cup sliced green onions
¼ crispy shallots (These can be bought in jars but are entirely optional.)

Combine all dressing ingredients (lime juice, coconut vinegar, fish sauce, sugar, and olive oil) in a bowl, whisking to dissolve sugar. Place in the refrigerator.

To make the coconut peelings, break a coconut in half, remove flesh in large chunks, and peel into strips using a vegetable peeler. In a large bowl, combine remaining ingredients, including coconut, and toss lightly. Drizzle dressing over salad to coat ingredients. Top each with crispy shallots. Serve immediately.

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