Thai Crab and Mango Salad - definitely a knock out salad that will blow you away with its beauty and taste! —mtlabor
seasoned rice vinegar
plus 1 tablespoon sugar
garlic cloves, minced
mexican red chiles, seeded and minced
carrots, peeled and julienned
juice from 1 lemon
juice from 1 tangerine
mangoes, peeled and julienned
cucumbers, peeled and julienned
bunches watercress, washed and thick stems removed
small handful cilantro, chopped
jumbo lump crab
scallions, thinly sliced
In This Recipe
In a medium bowl, combine the vinegar, 1/4 cup sugar, and half of the garlic and chiles. Stir until sugar is dissolved. Add the carrots and let sit at room temperature for 1 hour for a quick pickling of sorts.
In another medium bowl, combine the lemon juice, tangerine juice, shallot, fish sauce, sambal oelek, and water. Stir in remaining garlic, chiles, and 1 tablespoon sugar. Mix until sugar is well dissolved. This is your dressing... and it's phenomenal.
In a large salad bowl, combine the mango, cucumbers, watercress, basil paste, and cilantro. Drain the carrots, shaking off any extra liquid, and add into the bowl as well. Stir in the dressing and toss well. Place big portion on large plates and top with lump crab meat. Garnish with the scallions and dig in!