Alive and Cooking

Chilli, Beetroot and Red Claw Salad

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4 cooked red crab claw flesh

1/4 red onion, finely sliced

1 red chilli, julienne

80 g cheddar cheese

2 tbsp white balsamic vinegar

4 cooked beetroots, roughly sliced

1 cos lettuce leaves

80 g bean sprouts

handful baby spinach leaves

3 tbsp mayonnaise

Sea salt flakes


Into a bowl, mix together the beetroot, onion, chilli, 1 tbsp vinegar, a sprinkle of salt flakes and set aside.

Into another bowl, mix together the mayonnaise, 1 tbsp vinegar and set aside.

Onto a platter, scatter the cos leaves, bean sprouts, beetroot mixture, spinach, lay the crab claws on top and drizzle with mayonnaise dressing.

Chilli, Beetroot and Red Claw Salad