Canyon Ranch Blog

Orange Crab Salad with Jicama Slaw

Nutrition Information (per serving)

16 g
630 mg
21 g
5 g
7 g
59 mg

Jicama Slaw
1 cup julienne fresh jicama
1 Tbsp chopped fresh scallions
2 tsp chopped fresh cilantro
2 tsp chili powder
3 Tbsp fresh lime juice
1 tsp sea salt

Orange Crab Salad
1¼ cups lump crab
¼ cup fresh orange juice
1 Tbsp fresh key lime juice
2 tsp champagne vinegar
2 tsp honey
Pinch sea salt
1 cup diced avocado
½ cup minced fresh pineapple
1 Tbsp minced red onions
1 Tbsp diced red bell peppers
1 Tbsp chopped fresh cilantro
2 tsp minced jalapeño peppers

  1. In a medium bowl, combine all ingredients for Jicama Slaw and set aside for 30 minutes to incorporate flavors. Drain.
  2. Squeeze crab meat by hand or place in cheesecloth over a bowl to drain all liquid. Crab meat should be almost dry.
  3. In another medium bowl, whisk together orange juice, lime juice, vinegar, honey and salt. Add avocado and toss to coat. Add remaining ingredients and fold together until well combined.
  4. Serve ⅔ cup Orange Crab Salad topped with ¼ cup Jicama Slaw.
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